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Rustic Apple Tart

1 sheet frozen puff pastry, thawed

3 tart apples, such as Goldrush or Jonathan

1/3 cup granulated sugar

1 egg yolk

2 Tbsp. unsalted butter

2 Tbsp. apple jelly or apricot jam

flour for work surface     

Preheat oven to 375°. On a lightly floured work surface, roll out pastry sheet (still folded) to an 8x14 inch rectangle. Trim edges with a sharp paring knife. Transfer to a baking sheet; place in freezer. Peel, core, and slice apples ¼ inch thick. Toss in a large bowl with sugar. Beat egg yolk with 1 tsp. water. Brush over pastry, avoiding edges. Use a sharp paring knife to score a ¾ 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.

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