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Instructions |
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Heat oven to 350 degrees.
Peel apples, cut in half, use melon baller to remove core and
seeds.
Lay the cut apple down on cutting board. Starting from the 'top'
(stem end) cut very thin slices across the top (straight down).
Put the slices into a bowl of cold water with the lemon juice
while you prepare the crust.
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Roll out the puff pastry. It can be rectangular or you can make
it a circle. Fold over 1/4 inch crust on all sides. Press with a
fork.
Prick the crust all over with a fork.
Drain the apple slices and pat dry. Arrange apple slices,
overlapping, around the crust and in the middle. Arrangement
is left to your creativity. Don't be stingy with the apple slices.
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Bake for 20 minutes, check for doneness of apples by sticking
some with a knife. Bake additional time as needed, 5 minutes
at a time. Use the broiler to brown the tips of the apples and
the crust. Keep a close eye on it so as not to burn your
masterpiece. Let cool.
Heat some of the apple jelly until it liquifies. Brush this onto the
tart. Cut and serve.
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Originally Submitted
10/24/2017
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