Reviews (2) Add Rating & Review 142 Ratings 5 star values: 30 4 star values: 45 3 star values: 46 2 star values: 14 1 star values: 7 Martha Stewart Member Rating: Unrated 09/25/2011 The simplicity of this recipe made it 100% worthwhile. It was delicious, and impressed the guests! I made two at a time. Cooking it at 6200ft. of altitude provided one single challenge: getting the apples to caramelize! We cooked it at least 40 minutes at 375. Martha Stewart Member Rating: Unrated 11/13/2010 I wonder if this would work using lemon curd instead of the apricot preserves. Lemon sounds like it would go well here.
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Gallery Apple Tart Recipe Summary Servings: 12 Yield: Makes one 12-by-14 inch Tart
Ingredients Ingredient Checklist 1 sheet frozen puff pastry (from a 17.3 ounce package), preferably Dufour, thawed All-purpose flour, for surface 1 large egg, lightly beaten, for egg wash 1/2 cup fresh or good-quality applesauce 3 Granny Smith apples, peeled, cored, and cut into thin wedges 1 ounce (2 tablespoons) unsalted butter, melted 2 tablespoons sanding sugar, for sprinkling 2 tablespoons apricot preserves 1 tablespoon water Confectioners’ sugar, for dusting (optional) Whipped cream, for serving (optional)
Cook’s Notes Once assembled, this tart can be frozen for up to three days. Simply bake it straight from the freezer as instructed.
Gallery Apple Tart
Recipe Summary Servings: 12 Yield: Makes one 12-by-14 inch Tart
Gallery
Apple Tart
Apple Tart
Apple Tart
Recipe Summary Servings: 12 Yield: Makes one 12-by-14 inch Tart
Recipe Summary
Servings: 12 Yield: Makes one 12-by-14 inch Tart
Servings: 12
Yield: Makes one 12-by-14 inch Tart
12
Makes one 12-by-14 inch Tart
Ingredients
Ingredients
- 1 sheet frozen puff pastry (from a 17.3 ounce package), preferably Dufour, thawed All-purpose flour, for surface 1 large egg, lightly beaten, for egg wash 1/2 cup fresh or good-quality applesauce 3 Granny Smith apples, peeled, cored, and cut into thin wedges 1 ounce (2 tablespoons) unsalted butter, melted 2 tablespoons sanding sugar, for sprinkling 2 tablespoons apricot preserves 1 tablespoon water Confectioners’ sugar, for dusting (optional) Whipped cream, for serving (optional)
Directions
Roll puff pastry into a 14-by-16-inch rectangle on a lightly floured surface. Cut a 1-inch-wide strip from each side of dough. Brush edges with egg wash, and top with cut strips to form a crust. Prick middle of dough all over with a fork, and transfer to a parchment-lined baking sheet. Refrigerate for 30 minutes.
Preheat oven to 400 degrees. Spread applesauce onto middle of dough using an offset spatula. Arrange apple wedges over applesauce in 3 tightly overlapping rows. Brush apples with melted butter. Brush crust with egg wash, and sprinkle entire surface with sanding sugar. (Unbaked tart can be frozen for up to 3 days.)
Bake until edges start to puff, about 20 minutes. Reduce heat to 375 degrees, and bake, rotating halfway through, until pastry is dark golden brown and apples have caramelized, 25 to 30 minutes more. Transfer sheet to a wire rack, and let cool for 10 minutes.
Warm apricot preserves and water in a medium saucepan over medium heat. Brush apples with warm apricot preserves. Dust with confectioners’ sugar if desired, and cut into squares using a pizza wheel or a knife. Serve warm with whipped cream if desired.
Cook’s Notes Once assembled, this tart can be frozen for up to three days. Simply bake it straight from the freezer as instructed.
Cook’s Notes
Once assembled, this tart can be frozen for up to three days. Simply bake it straight from the freezer as instructed.
Reviews (2)
Add Rating & Review 142 Ratings 5 star values: 30 4 star values: 45 3 star values: 46 2 star values: 14 1 star values: 7
Martha Stewart Member Rating: Unrated 09/25/2011 The simplicity of this recipe made it 100% worthwhile. It was delicious, and impressed the guests! I made two at a time. Cooking it at 6200ft. of altitude provided one single challenge: getting the apples to caramelize! We cooked it at least 40 minutes at 375. Martha Stewart Member Rating: Unrated 11/13/2010 I wonder if this would work using lemon curd instead of the apricot preserves. Lemon sounds like it would go well here.
Reviews (2)
Add Rating & Review 142 Ratings 5 star values: 30 4 star values: 45 3 star values: 46 2 star values: 14 1 star values: 7
Add Rating & Review
142 Ratings 5 star values: 30 4 star values: 45 3 star values: 46 2 star values: 14 1 star values: 7
142 Ratings 5 star values: 30 4 star values: 45 3 star values: 46 2 star values: 14 1 star values: 7
142 Ratings 5 star values: 30 4 star values: 45 3 star values: 46 2 star values: 14 1 star values: 7
5 star values: 30 4 star values: 45 3 star values: 46 2 star values: 14 1 star values: 7
Martha Stewart Member Rating: Unrated 09/25/2011 The simplicity of this recipe made it 100% worthwhile. It was delicious, and impressed the guests! I made two at a time. Cooking it at 6200ft. of altitude provided one single challenge: getting the apples to caramelize! We cooked it at least 40 minutes at 375. Martha Stewart Member Rating: Unrated 11/13/2010 I wonder if this would work using lemon curd instead of the apricot preserves. Lemon sounds like it would go well here.Martha Stewart Member
Rating: Unrated 09/25/2011
The simplicity of this recipe made it 100% worthwhile. It was delicious, and impressed the guests! I made two at a time. Cooking it at 6200ft. of altitude provided one single challenge: getting the apples to caramelize! We cooked it at least 40 minutes at 375.
Rating: Unrated
Rating: Unrated 11/13/2010
I wonder if this would work using lemon curd instead of the apricot preserves. Lemon sounds like it would go well here.
All Reviews for Apple Tart
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Apple Tart
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Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
