Puff Pastry Opal Apple Tart

Ingredients

• 1 sheet frozen puff pastry, thawed
• 3 medium Opal apples, peeled, thinly sliced
• 1 1/2 tablespoons granulated sugar (+ more for finishing)
• 1 teaspoon ground cinnamon
• Pinch salt
• 1 1/2 tablespoons unsalted butter, melted
• 2 tablespoons apricot jam 
• 1 teaspoon vanilla extract
• 1 large egg, whisked
• For serving: Whipped cream or ice cream

 

Directions

1. Preheat the oven to 400°F. Line a large baking sheet with parchment paper.

2. Roll out the puff pastry and place on the prepared baking sheet. Use a knife to lightly score a 1-inch border around the edges (don’t cut all the way through). Set aside.

3. In a large bowl, toss apple slices with sugar, cinnamon, and salt. 

4. Layer the apple slices neatly inside the puff pastry border, slightly overlapping. 

5. Brush the apples with melted butter.

6. In a small bowl mix together the apricot jam, vanilla extract and 1 tablespoon of water. Microwave for 30 seconds, then mix together again. Brush on top of the apple slices.

7. Fold the border of the puff pastry on top of the apples. 

8. In a small bowl, whisk the egg with 1 tablespoon of water to create an egg wash. Brush the puff pastry with the egg wash. Sprinkle additional granulated sugar on top of the puff pastry edges, if desired.

9. Bake for 20 minutes, until the pastry is golden brown and the apples are tender.

10. Remove from the oven and allow to cool slightly, then cut into squares or slices. Serve warm or at room temperature. Optional: add a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.