Apple Tart

Ingredients

• 1 sheet rough puff pastry dough (or store-bought)
• 5 small apples (peeled, cored and thinly sliced)
• 1/2 cup granulated sugar
• 4 tablespoons unsalted butter (cold, cut into small cubes)
• 1/4 cup apricot jelly (or apple jelly)
• 1 tablespoon light rum (or water)
• powdered sugar (for topping (optional))

Instructions

1. 1

   Heat oven to 400°F. Line a large, rimmed baking sheet with parchment paper.

2. 2

   Roll out the puff pastry dough on a floured surface to a rough 10x14-inch rectangle or 12x12-inch square, depending on the look you want to achieve. Use a ruler and a small knife or pizza cutter to trim the edges straight. Carefully transfer the dough to the prepared baking sheet.

3. 3

   Arrange apples decoratively (or rustically, if that's more your style) in a single layer on top of the pastry, overlapping slightly. Sprinkle the sugar evenly over the apples and top evenly with the cubed butter.

4. 4

   Bake for 35-45 minutes, or until the pastry is puffy and golden brown and the apples are tender and beginning to brown on the edges. Use a spatula to carefully transfer the tart to a serving plate.

5. 5

   Heat the apricot jelly with the rum (either in a bowl in the microwave or in a small pot on the stove) until just warm; whisk until smooth. Brush the mixture in a thin, even layer over the top of the tart.

6. 6

   Dust the tart with powdered sugar, if desired. Serve warm or at room temperature.