Glazed Apple Tart
Easy-to-Assemble Apple Dessert to Round Out Any Dinner
This easy but elegant tart is made using frozen puff pastry, with apples scattered over the top.
When it comes to desserts, we all want something to savor with a cup of after-dinner tea or coffee. Cakes and cookies come to mind, but how about a tart? If you've tried baking tarts, you know it involves several steps: You have to roll out the tart shell, chill it, sometimes prebake the shell, let the tart shell cool, prepare your filling and assemble the completed tart. If you're looking for a simplified version of a classy dessert, try this recipe for a Glazed Apple Tart. This easy but elegant tart is made using frozen puff pastry, with apples scattered over the top. And with just three easy steps to follow, you'll have a superb dessert to tide you over after dinner.
To achive the best results, follow these tips for baking the Glazed Apple Tart: When using store-bought frozen puff pastry, cracks sometimes develop along the seams when you try to unfold it. To avoid this, leave the pastry folded when you pull it out of the package and while rolling it. Also, when brushing the pastry with the egg wash in step 2, be careful not to let any drip down the sides of the pastry; any egg wash will seal the dough to the pan and prevent it from rising properly.
RECIPE
GLAZED APPLE TART
Serves 4 to 6
All-purpose flour, for dusting work surface
1 sheet frozen puff pastry (from a standard 17.3-ounce package), thawed
3 Granny Smith apples
1/2 cup granulated sugar
1 large egg yolk beaten with 1 teaspoon milk, for egg wash
2 tablespoons unsalted butter
2 tablespoons apple jelly
1. Preheat oven to 375 degrees F. On a lightly floured work surface, roll out the sheet of puff pastry (do not unfold) to a rectangle measuring 8 inches-by-14-inches. Trim off irregular shaped edges with a pastry cutter or sharp knife. Transfer the pastry to a baking sheet; place in freezer to firm up, about 15 minutes. Meanwhile, peel, core and slice the apples into 1/4-inch-thick slices. Transfer to a large bowl and toss the apples with the sugar.
2. Remove the pastry from the freezer and brush the surface of the pastry (except the edges) with the egg wash. Use a sharp knife to lightly mark a 3/4-inch border around the pastry (be careful not to cut all the way through the pastry). Place the apple slices inside the border, and scatter the butter over the apples. Bake until the pastry is golden brown and the apples are tender, about 30 to 35 minutes.
3. In a small saucepan over low heat, heat the jelly with 1 tablespoon water until melted. Brush the apples with the warm glaze. Serve the tart warm or at room temperature; cut into serving pieces using a serrated knife.
