Quick Apple-Apricot Tart
Doug Roese / Lakewinds Natural Foods
Using frozen puff pastry makes this almost foolproof, and great apples from Lakewinds' produce department makes it special.
yield: 12 servings
Ingredients
1 pkg. Dufour frozen puff pastry
1 egg yolk + 1 tablespoon water
5 oz. apricot jam
1 1/2 lb. Braeburn apples, peeled, cored and into 1/4" slices
1 tablespoon butter, melted
2 tablespoons org. sugar
Instructions
PREHEAT OVEN TO 375°F
Properly thaw puff pastry according to package instructions.
Grease a nonstick cookie sheet, or use parchment paper.
On a floured surface, carefully unfold the puff pastry. Sprinkle with a little flour, and very lightly roll with rolling pin just to even out thickness. Trim edges if needed to make a nice rectangle. Set on cookie sheet.
Brush 1/2" of edge all the way around with egg yolk/water mixture, and then fold over to form a thicker edge.
Evenly spread out apricot jam inside the border.
Top with evenly overlapped sliced apples.
Brush apples with butter, and sprinkle the sugar over them.
Brush top of border with egg yolk/water mix, and bake for 40-50 minutes.