RUSTIC APPLE TART (ADAPTED FROM MARTHA STEWART SITE AND PIONEER WOMAN)

RUSTIC APPLE TART (ADAPTED FROM MARTHA STEWART SITE AND PIONEER WOMAN) image

Categories Apple

Number Of Ingredients 14

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Ingredients

1 sheet frozen puff pastry (from a standard 17.3-ounce package), thawed
Flour, for work surface
3 Granny Smith apples
1/3 cup sugar, instead do 3/4 cup light brown sugar
for brown sugar, add 1/2 tsp cinnamon, 1/4 tsp salt, and toss apples in 1 TBL lemon juice
1 large egg yolk, beaten with 1 teaspoon water, for egg wash
2 tablespoons unsalted butter (don't use if using brown sugar and cinnamon)
2 tablespoons apple jelly, or apricot jam (if do cinnamon and brown sugar, use 1 T water with 1/4 cup apricot preserves, or no glaze at all.)
DIRECTIONS
Preheat oven to 375 degrees. Open pastry sheet and remove paper. Fold sheet back up. On a lightly floured work surface, roll out pastry sheet (still folded) to an 8-by-14-inch rectangle. Trim edges with a pizza cutter or sharp paring knife. Transfer to a baking sheet; place in freezer. Peel, core, and slice apples 1/4 inch thick. Toss in a large bowl with sugar.
Brush pastry with egg wash, avoiding edges. Use a sharp paring knife to score a 3/4-inch border around pastry (do not cut all the way through). Place apples inside border, and dot with butter. Bake until pastry is golden and apples are tender, 30 to 35 minutes.
In the microwave or a small saucepan, heat jelly with 1 tablespoon water until melted. Brush apples with glaze. Serve tart warm or at room temperature, cutting into pieces with a serrated knife.
COOK'S NOTE
Store-bought frozen puff pastry sometimes cracks along seams when unfolded. To prevent this, leave pastry folded when you roll it.

Steps:

i use dufour. and instead of water add 1 T of calvados when warming 4T (not 2) of bonne mmaman apricot preserves. used 11 x 17 pan and when froze put between top and bottom of freezer. next time for dufour maybe do only 1 T butter on top and not 2? After some tastings we decided we preferred (any my GI preferred) PW filling that has brown sugar, lemon, salt and cinnamon (my addition), that sits for 5 min, rather than white sugar and butter as written, since calvados glaze may bother my stomach. So either do as MS wrote with only white sugar and butter for filling with calvados in glaze, or my modified version with PW filling and either glaze with water or no glaze (unsure if any glaze bothers).