Apple Tart with Puff Pastry Recipe

From Dorothy McNett's Recipe Book.

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See Also: Desserts

Apple Tart with Puff Pastry

Serve drizzled with a little creme fraiche, if desired.

1/2 pound puff pastry (homemade or store-bought)
1 extra-large egg mixed with 1 tablespoon of water for glaze
2-3 tablespoons seedless raspberry jam or lemon curd
2 large apples (I am using Granny Smith)
2-3 teaspoons sugar
honey to drizzle

Preheat oven to 400 degrees. Roll the puff pastry out on a floured surface to a thickness of 1/8 inch.
Measure a rectangle 14x4-inches and cut with a sharp knife. Place on a silicone mat lined baking sheet. Cut 6 strips of the remaining pastry 1/2 inch wide and 14 inches long, and also 6 strips 1/2 inch wide by 4 inches. Brush a coating of the egg wash around the perimeter of the rectangle. Lay one layer of the strips over the egg wash on each side. Brush the tops of the strips with the egg wash and layer again. Overlap the corners of the strips and continue to build "Lincoln Log Fashion"; using all of the strips. Using your nice sharp knife, cut a lattice pattern into the top strip of pastry. Brush the final layer with the egg wash. With a fork, prick the inside bottom of the tart shell every 1/2 inch and then gently spread with the lemon curd or jam. Peel apples. Cut apples with the corer-wedger. Halve each wedge lengthwise to form thin crescents. Lay the apple slices, overlapping like dominos, down the center of the pastry shell. Sprinkle with sugar and bake for 30 to 35 minutes, or until pastry is puffed and golden and sugar has formed a glaze. If desired, drizzle honey over top of tart. Serve warm with creme fraiche.

Recipe created 1996-09-23.

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