INGREDIENTS
- Frozen puff pastry
- 3 granny smith apples ( peel, core & slice ¼” thick, or thinner )
- 1/3 C granulated sugar
- eggs (w/ egg yolk separated)
- Jelly – about 2 tablespoons
- 2 TBL butter + 2 TBL butter
- Turbinado sugar for garnish
- Cinnamon
- Optionally, you can add 1 TBL cornstarch to help your custard set
STEP BY STEP
- Roll out frozen puff pastry, that’s been thawed, rolled out w/o unfolding to twice size.
OR make your own tart crust. Get a recipe by using the link at the top of the page - Trim edges
- Put onto flat baking sheet
- Score perimeter with a knife about ½” all around, DO NOT CUT THROUGH. This will allow edge to puff up.
- Refrigerate for 10 minutes
- Egg wash – brush entire crust, but don’t brush edges outside of the knife mark
- Mix apples w/ 1/3 cup sugar
- Layout apples in a pretty pattern
- To glaze, mix 2 TBL each of butter, water & jelly
- Heat glaze in microwave about 30 seconds, and paint on
- Dot top w/ 2 TBL cold butter – in pieces
- Sprinkle with Turbinado sugar
- Sprinkle with cinnamon
- Bake at 350º for 35 min
OPTIONAL FILLINGS
- Lemon Curd
- Peaches
- Apricots
- Raisins and Grated Apple
- Mincemeat
- Berries (frozen or fresh)
- Apples
- Pears
- Strawberry and Rhubarb
