Description
This rustic sheet pan apple tart is easy to make, lovely to look at, and delicious. It’s perfect for fall gatherings as it will feed a crowd.
Ingredients
Scale
- 1 package frozen puff pastry (2 sheets)
- flour for dusting counter
- 4 to 5 granny smith apples, sliced approx 1/4 inch thick
- 4 tbsp cold butter, cut into small cubes
- 2 tbsp white sugar
- 2 tbsp turbinado sugar
- 1 tbsp brown sugar
- 1/2 cup apricot preserves
- 2 tbsp calvodos (rum or brandy and water work too)
Instructions
- Preheat oven to 400 degrees
- Line a large jelly roll pan with parchment paper. Sprinkle flour on a clean counter top where you want to roll out the dough.
- Open the puff pastry dough and lay both pieces on the floured surface, one directly on top of the other. Use a rolling pan to roll out the dough. You want to roll it so it’s just about the size of the jelly roll pan and approximately 1/4 inch thick. Use a knife to trim edges. You want a rectangle just big enough to fit in jelly roll pan. You can use the edge scraps to make the tart edges (see pic above).
- Transfer the puff pastry rectangle to the paper lined baking sheet.
- Pinch the scraps into long strips that will form the edge of the tarts. Brush the edges of the tart with the egg yolk. This will serve as glue to hold the edge pieces in place. Attach the edges.
- Arrange the apples all over the tart. I like to lay them in diagonal lines overlapping each other (as shown above) but you can experiment with designs.
- Combined the three sugars in a small bowl and mix. Sprinkle the tart with the sugar and place the small pieces of butter evenly over the tart.
- Put the tart in oven and bake for 45 minutes to an hour – until the pastry is nicely browned and apples begin to brown. Check the tart every 20 minutes or so – sometimes the pastry will puff up in certain areas. If this happens, use a knife to make a slit and let the air out. It will flatten right out.
- When the tart is done, combined the apricot jam and calvodos in a small saucepan and heat.
- Brush the tart all over with the jam mixture. Allow the tart to cool to room temperature before serving.
Notes
I like to use three different sugars to create complexity and texture. If you prefer, you can just use white sugar or a mix of whichever sugars you prefer.