Rustic Apple Tart

By jill3739

Ingredients

• 1 sheet frozen puff pastry (from a 17.3 ounce package), preferably Dufour, thawed
• 1 large egg yolk, lightly beaten for egg wash
• 1/2 cup applesauce
• 3 Granny Smith apples, peeled, cored, and cut into thin wedges
• 1 ounce (2 Tablespoons) unsalted butter, melted
• 2 Tablespoons sanding sugar, for sprinkling
• 2 Tablespoons apricot preserves
• 1 Tablesppon water
• Confectioners' sugar for dusting
• Whipped cream

Details

Servings 9

Preparation

Step 1

Once assembled, this tart can be frozen for up to three days. Simply bake it straight from the freezer as instructed.

1. Roll puff pastry into a 14 x 16 inch rectangle on a lightly floured surface. Cut a 1-inch wide strip from each side of dough. Brush edges with egg wash, and top with cut strips to form a crust. Prick middle of dough all over with a fork, and transfer to a parchment-lined baking sheet. Refrigerate for 30 minutes.

2. Preheat oven to 400 degrees. Spread applesauce onto middle of dough using an offset spatula. Arrange apple wedges over applesauce in 3 tightly overlapping rows. Brush apples with melted butter. Brush crust with egg wash, and sprinkle entire surface with sanding sugar (Unbaked tart can be frozen for up to 3 days)

3. Bake until edges start to puff, about 20 minutes. Reduce heat to 375 degrees, and bake, rotating halfway through, until pastry is dark golden brown and apples have caramelized, 25-30 minutes more. Transfer sheet to a wire rack and let cool for 10 minutes.

4. Warm apricot preserves and water in a medium saucepan over medium heat. Brush apples with warm apricot preserves. Dust with confectioners' sugar if desired and cut into squares using a pizza wheel or a knife. Serve warm with whipped cream if desired.