French Apple Tart~

Adapted from recipe by Ina Garten

1 sheet of frozen puff pastry, defrosted in the refrigerator overnight

4 Granny Smith apples, peeled, cored, halved and cut into 1/4 inch slices

1/2 cup sugar

4 tablespoons cold butter, diced

1/2 cup apricot jelly

2 tablespoons cognac or apple brandy like Calvados

Preheat the oven to 400º.  Line sheet pan with Silpat or parchment.


Roll puff pastry out to about 10 x 14 inches.  Put pastry on prepared sheet pan and refrigerate as you prepare apples. Place overlapping slices of apples in rows over pastry.  Ina uses a diagonal pattern, but I generally make straight rows.  Sprinkle with sugar, then dot with butter.

Bake 45 minutes to 1 hour till pastry is browned and apples start to get a little color.  Beware, the edges and juices may burn.  I've had to trim off burnt edges, but the tart will still be delicious.


Heat jelly with your choice of liquor.  Brush tart with the jelly mixture, and allow to cool completely.