Elegant Apple Tart

Serves 4-6

3-4 firm, sweet apples, preferably Golden Delicious
Squirt of fresh lemon juice
1 sheet frozen puff pastry (I use Pepperidge Farm), slightly thawed
1/2 cup brown sugar
1/4 tsp salt
2 tsp milk or heavy cream
1/4 cup apricot preserves/jam, for glazing
1-2 tsp granulated sugar, for sprinkling

1. Preheat oven to 400 degrees F. Line a baking sheet with parchment paper.

2. Peel, core and slice the apples. Pour over some lemon juice right away so that they don't turn brown. Mix well with the brown sugar and salt. Keep aside.

3. Unfold the puff pastry sheet. Slice it into thirds or in half. Arrange the apple slices in a pattern that you like, on top of each piece of puff pastry. I like the vertical, overlapping version.

4. Brush the milk/cream over the exposed edges of the puff pastry. Sprinkle the granulated white sugar over the whole thing, and pop into the oven for about 15-25 mins - just keep an eye on it, so that it doesn't burn.

5. In the meantime, warm up the apricot preserves/jam with a little bit of water on the stove, so that it becomes spreadable. Once the tarts come out of the oven, liberally shmear them with the apricot glaze. Cool for 5 mins and serve with whipped cream or ice-cream for dessert. OR as the star of your high tea with the girls!

(Tip: If the apples on your tart did not caramelize as much you wanted them to, go at them with your handy-dandy kitchen torch - the same one you use for creme brulee)