Puff Pastry Apple Tart
This recipe is adapted from the recipe for an apple tart served at La Tour d’Argent in Paris.
2 sheets of frozen puff pastry, thawed slowly in the refrigerator
2 or 3 Granny Smith apples
4 tablespoons of unsalted butter, cut into small pieces
1/4 to 1/2 cup of sugar, to your taste
1/2 cup of apricot jam
1 or 2 tablespoons of calvados, cognac, or water
Preheat oven to 400 degrees F.
On a floured surface, roll out the puff pastry to a little less than 1/8 inch. Using a small saucer (approximately 5 1/2 to 6 inches in diameter) as a guide, cut out round disks. Place the disks on a parchment paper lined sheet pan, make small holes in the pastry with a fork and refrigerate for 30 minutes.
Peel, quarter and core the apples. Then slice them very thin, using a mandoline or very sharp knife. Place the sliced apples in a circular fashion, slightly overlapping, on the pastry. Place several small pieces of butter on top of the tart and sprinkle with sugar. If the pastry is not firm you should return it to the refrigerator a few minutes until it firms up.
Bake until golden brown and tender. This should take about 20 to 30 minutes, but start checking after 15 minutes.
Remove from the oven and let rest for a few minutes.
Place the apricot jam and calvados or water in a small pan, bring to the boil and simmer until it is smooth and slightly thickened, approximately 2 to 3 minutes. Strain the jam and brush each tart with the glaze using a pastry brush.
The tarts can remain at room temperature for a day. I have also served some left over tarts for brunch the next day. I think, however, that they are best when served warm with vanilla ice cream or fresh cream.