Easy Apple Tart (Print Version)

# Ingredients:

→ Pastry

01 - 1 puff pastry sheet, thawed overnight in the refrigerator

→ Filling

02 - 3/4 cup apricot jam, divided
03 - 1/4 cup granulated sugar
04 - 1/4 cup brown sugar
05 - 2 tablespoons all-purpose flour
06 - 1 1/2 teaspoons cinnamon
07 - 1 teaspoon lemon juice
08 - Pinch of kosher salt
09 - 2 Granny Smith apples, cored and sliced into 6mm thick slices
10 - 4 tablespoons cold butter, cubed

→ Assembly

11 - 1 egg, beaten
12 - 1 tablespoon granulated sugar

→ Serving

13 - Vanilla ice cream

# Instructions:

01 - Heat oven to 200°C (400°F).
02 - Heat 3/4 cup apricot jam in a small saucepan over medium-low heat for 2 minutes until it becomes loose and spreadable. Reserve 1/4 cup for the final glaze.
03 - In a large bowl, combine 1/4 cup granulated sugar, 1/4 cup brown sugar, 2 tablespoons flour, 1 1/2 teaspoons cinnamon, 1 teaspoon lemon juice, and a pinch of kosher salt. Mix until well combined.
04 - Add the sliced Granny Smith apples to the sugar mixture and toss until apples are evenly coated.
05 - Lightly flour a clean countertop and roll out the puff pastry sheet into a slightly larger rectangle, approximately 23cm x 34cm (9" x 13.5").
06 - Transfer the pastry to a parchment-lined baking sheet. Score the crust with a sharp knife about 2.5cm (1 inch) from the edge. Poke the inside area several times with a fork to prevent excessive rising.
07 - Spread 1/2 cup of the warmed apricot jam across the inner portion of the scored puff pastry.
08 - Arrange the coated apple slices in a single layer, slightly overlapping them across the pastry surface.
09 - Fold the edges of the crust over the apples, folding the corners over each other for a rustic appearance. Brush crust with beaten egg and sprinkle with the remaining tablespoon of granulated sugar.
10 - Distribute the 4 tablespoons of cubed cold butter evenly across the apples.
11 - Bake for 30-35 minutes until the crust is dark golden brown and the apples are tender but still hold their shape.
12 - Reheat the reserved 1/4 cup of apricot jam over low heat until loose, then brush over the cooked apples.
13 - Allow to cool for a few minutes, then slice and serve with vanilla ice cream.

# Notes:

01 - This tart is best served warm on the day it's made, though leftovers can be stored covered at room temperature for up to 2 days.
02 - For a variation, try using pears or a mix of apple varieties for different flavors and textures.

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