Apple Tart

Taken from Bon Appetite, March 2004

Makes 6 - 8 servings

1 sheet frozen puff pastry - half of 17.3 oz pkg, thawed - this takes about 30-40 minutes
3 medium Golden Delicious apples, peeled, cored and very thinly sliced
2 T (1/4 stick) unsalted butter, melted
3 T cinnamon sugar (OR 3 T sugar mixed with scant 1/2 tsp ground cinnamon)
1/4 cup apricot jam, melted

Preheat oven to 400 degrees F.
Line baking sheet with parchment paper.
Unfold pastry on parchment paper.
Using tines of fork, pierce 1/2 inch border around edge of pastry, then pierce center all over.
Arrange apples atop pastry in four rows, overlapping apple slices and leaving border clear.
Brush apples with melted butter; sprinkle with cinnamon sugar.
Bake 30 minutes.
Brush melted jam over apples.
Bake tart until golden, about 8 minutes longer.
Serve warm or at room temperature.

This is a great looking dessert. It can be made with other fruit variations. Try a mixture of apples and pears, substituting ground ginger for the cinnamon, or sprinkling the warm tart with chopped pecans.

I made it with Granny Smith apples and without the apricot jam topping. It was a little too tart for my taste, but the family devoured it. They're very encouraging that way.

For another apple dessert, see the Apple Crisp below.