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No-fail Fall Recipe: Apple Tart

October 27, 2009
Shiny, gazed tart.

Shiny, gazed tart.

Michael loves making this for family and friends because it’s so easy and always a crowd-pleaser. In Welcome to Michael’s, he suggests serving it for dessert one night and then re-heating it the next morning, accompanied by a cup of espresso, for a fabulous breakfast.

Apple Tart

Serves 6 to 8

  • One 1/8-inch-thick piece frozen puff pastry
  • 1 large egg
  • 2 tablespoons milk
  • 3 medium Granny Smith apples
  • 1/2 cup sugar
  • 1 1/2 teaspoons ground cinnamon
  • pinch salt
  • 2 tablespoons unsalted butter, cut into tiny pieces
  • 3 tablespoons apricot preserves, no fruit pieces included
  • 2 tablespoons water
  • vanilla ice cream, whipped cream, or crème fraîche, for serving (optional)

Remove puff pastry from the freezer.  If it is folded, set aside to thaw until it is soft enough to unfold without breaking.  However, it is important to keep the dough very well chilled or it will become difficult to work with.

Lightly flour a clean, flat work surface. Place the thawed dough on the floured surface and, using a small, sharp knife, cut 1/2-inch-wide strips from each side of the dough.  Set the strips aside.

Place a large piece of dough in the center of a baking sheet line with parchment paper.

Combine egg and milk in a small bowl, whisking to blend. Using a pastry brush, lightly coat the edges of the large piece of dough with the egg wash. Place the strips back on top of the egg-washed edges.  Place the pastry in the refrigerator while you prepare the apples. Do not discard the egg wash.

Preheat the oven to 375°F.

Peel and core the apples.  Working with one at a time, cut the apples in half lengthwise and, using a sharp knife or mandoline, cut them lengthwise into very thin slices.

Remove the pastry from the refrigerator and carefully place the apple slices, slightly overlapping, in rows with the slices all facing the same direction. Combine the cinnamon and salt and sprinkle the mixture over the apple slices.  Dot with butter.  Using a pastry brush, lightly coat the edges of the tart with the remaining egg wash.

Place on the lower rack of the preheated oven and bake for about 30 minutes or until the pastry is golden and the apples are glazed and cooked through.  If the edges brown too quickly, cover them with foil and continue baking.  Uncover just before the tart is ready.

Remove from the oven and place on a wire rack to cool slightly.

Place the apricot preserves and water in a small saucepan over low heat and cook, stirring constantly, for about 3 minutes or just until melted.

Using a clean pastry brush, lightly coat the top of the tart with the warm preserves.  Cut in portions and serve warm with ice cream, whipped cream, or crème fraîche, if desired.

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2 Comments leave one →
  1. October 27, 2009 1:25 pm

    This sounds delicious. Apple pies, tarts, crisps, etc. are my favorite desserts. Gorgeous macro.

    • October 27, 2009 1:32 pm

      you have to try this recipe! the apricot glaze makes for the most beautiful presentation!

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