Ingredients
1 sheet frozen puff pastry dough, thawed
2 1/2 medium Granny Smith Apples, cored and very thinly sliced
1/2 cup apricot jam
1 Tb water
1-2 Tb honey
1/4 lemon, juiced
sugar for sprinkling
Directions
Preheat the oven to 350 F
To make the Honey Apricot Glaze, whisk together the apricot jam, water, honey, and lemon juice.
Remove the thawed puff pastry dough from the packaging and unfold onto a parchment paper-lined baking sheet
Tile the apple slices in three columns on the puff pastry sheet, leaving the edges exposed. Brush generously with the glaze, and sprinkle with a little bit of sugar
(I actually had quite a bit of glaze leftover, which I stored in a jar in the fridge for future use)
(I actually had quite a bit of glaze leftover, which I stored in a jar in the fridge for future use)
Place the tart into the oven and bake for about 25 minutes, until the pastry is puffed and golden.
I would recommend serving this right out of the oven.
I would recommend serving this right out of the oven.
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