Apple Tart

When you’re craving a warm, buttery fruit dessert but can’t spend all afternoon making a double-crust pie, this tart should hit the spot. One tip to note; When brushing the pastry with egg wash, don’t let it drip over the edges, since the dough will stick to the pan and won’t rise properly. You’ll want to keep puff pastry in your freezer and a jar of apple jelly or apricot jam around, so you can make this tart anytime the mood strikes.

Serves 4 to 6

1 sheet frozen puff pastry (from a 17.3-ounce package), thawed

All-purpose flour, for surface

3 Granny Smith apples

1/3 cup sugar

1 large egg yolk beaten with 1 teaspoon water, for egg wash

2 tablespoons unsalted butter

2 tablespoons apple jelly or apricot jam

1 tablespoon water

Preheat oven to 375℉. Open pastry sheet and remove paper. Fold sheet back up. On a lightly floured work surface, roll out folded pastry sheet to an 8-by-14-inch rectangle. Trim edges with a pizza cutter or sharp paring knife. Transfer to a rimmed baking sheet and chill in freezer. Meanwhile, peel, core, and slice apples 1/4 inch thick. Toss in a large bowl with sugar.
Use a sharp paring knife to score a 3/4-inch border around pastry (do not cut all the way through). Brush border with egg wash, avoiding edges. Arrange apples inside border and dot with butter. Bake until pastry is golden and apples are tender, 30 to 35 minutes.
Heat jelly with the water until melted. Brush apples with glaze. Let cool 15 minutes. Serve warm or at room temperature.

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