This delicious, SIMPLE! French Apple Tart became today's afternoon project.
Think of it as an open-faced pie. So light and sweet. Today I used a simplified version of a recipe from Ina Garten's "Back to Basics" cookbook (a mouth-watering book!) that uses frozen puff pastry, rum, and orange marmalade. Good luck trying to keep yourself from seconds! And thirds! The rum-marmalade glaze really bumps it up a notch...
A Quick Version of Ina's French Apple Tart (pg. 191-2):
-Frozen puff pastry
-About 4 medium apples
-1/2 stick or 4 T. cold, cubed, unsalted butter
-1/2 cup sugar
-1/2 cup apricot jelly (orange marmalade works, too!)
-2 T. rum or water
Preheat oven to 400 degrees. Grease and flour a sheet pan. Place one sheet of puff pastry, thawed, on sheet pan. Chill in fridge while you peel, core, and slice the apples. Keep slices thin. Layer sliced apples over pastry to fill entire sheet. Sprinkle with sugar and butter. Bake 45 minutes to 1 hour, until browned. Rotate once and cut slits in pastry as it puffs up with air, as need be. Ina says, "Don't worry! The apple juices will burn in the pan but the tart will be fine!" Heat rum and jelly, brush over entire pastry. Savor!
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