A delectable rustic apple tart with a heavenly apricot glaze.
- 1 sheet frozen puff pastry, thawed
- Flour, for rolling out pastry
- 3–4 Gala apples
- 1/3 cup sugar
- 1/2 tsp sea salt
- 1 egg yolk, beaten with 1 teaspoon water, for egg wash
- 2 Tablespoons unsalted butter
- 1/3 cup Bonne Maman Intense Apricot preserve
- 2 teaspoons water
- 1 Tablespoon Grand Marnier
- Preheat the oven to 375 degrees. Lightly flour a clean work surface. Roll out the pastry sheet to approximately 8 x 14 inch rectangle. Using a sharp knife, trim the edges (to make sure the pastry puffs up). Place the pastry on a parchment paper lined baking sheet and place it in the freezer.
- Wash, peel, and core apples. Slice them thinly (approximately 1/4 inch thick) and toss them in sugar and pinch of salt in a medium bowl.
- Remove pastry from the freezer and brush it with egg wash. Create a border by scoring around the edges of the pastry (about an inch from edge). Arrange the apples within the border. Add the butter on top and bake for 35 minutes (until apples are cooked). You can broil on low for 2-3 minutes to get the top golden.
- In a saucepan on the stovetop, mix 1/3 cup Bonne Maman Intense Apricot preserve with 2 teaspoons of water. Heat up the glaze for about 1 minute. Remove from heat, add Grand Marnier. Top the apple tart with the apricot glaze. Serve warm, with ice cream if you want! Enjoy!
Adapted recipe from Martha Stewart