Originally I had planned on baking a family recipe for Johnny Appleseed’s Birthday – Apple Cake.  Unfortunately, I had a hard time getting my hands on our old family recipe.  Since the clock was ticking, I decided to improvise.  I had puff pastry dough in my freezer, a bowl of Gala apples in my fridge, and a Barefoot Contessa French Apple Tart Recipe in hand.  Instead of following Ina’s recipe to a T, I decided to make it easy (i.e. pre-made puff pastry dough).

The end result? Deliciousness.  Dallan went back from 3rds, so I’d call this recipe a success.

INGREDIENTS:

• Pre-made Puff Pastry Dough (You can find this in the freezer section at the grocery store. I used half a package.  If you use the whole package, then double up on the remaining ingredients.)
• 2 Gala Apples (You may use Granny Smith or Braeburn if you’d like.)
• 1/4 Cup Sugar
• 2 tablespoons cold unsalted butter, small diced
• 1/4 Cup Apricot Jam
• 1 Tablespoon Brandy, Rum or Water

DIRECTIONS:

Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.

Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.

Peel the apples and cut them in half through the stem (I didn’t peel my apples because I was lazy). Remove the stems and cores with a sharp knife. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/4 cup of sugar and dot with the butter.

Bake for 40 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don’t worry! The apple juices will burn in the pan but the tart will be fine! When the tart’s done, heat the apricot jelly together with the brandy (rum or water) and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allow to cool and serve warm or at room temperature (I served it warm with Vanilla Ice Cream – Yum!)

Related posts:

1. Recipe: Apple Pie French Tart
2. Gruyere, Ham & Apple Panini
3. Recipe: Blueberry Scones with Lemon Glaze
4. Debbie’s Homemade Cinnamon Rolls Recipe
5. Apple Stamps!