Ingredients:

  • 1 sheet (approx. 9 oz / 255g) frozen puff pastry, thawed
  • 7 medium Granny Smith apples, peeled, cored, and thinly sliced
  • 1/4 cup (50g) granulated sugar
  • 2 tbsp (28g) unsalted butter, melted
  • 2 tbsp (30g) apricot jelly
  • 1 tbsp (15ml) Calvados

Instructions:

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. Note: A hot oven is critical for the pastry lift.
  2. Roll out the thawed puff pastry slightly on the parchment paper to fit your desired shape. Note: Don't over roll or you'll flatten the layers.
  3. Peel, core, and thinly slice your 7 Granny Smith apples.
  4. Arrange the apple slices in overlapping concentric circles, starting from the outer edge and spiraling inward. Note: Keep them tight to prevent the pastry from puffing up in the center.
  5. Melt 2 tbsp of unsalted butter and brush it gently over the top of the apples.
  6. Sprinkle 1/4 cup of granulated sugar evenly across the fruit.
  7. Bake for 20-25 minutes until the pastry edges are a deep golden brown and the apple edges are slightly caramelized.
  8. While the tart is baking, combine 2 tbsp apricot jelly and 1 tbsp Calvados in a small saucepan.
  9. Heat the glaze over medium heat until it is liquid and bubbling.
  10. Remove the tart from the oven and immediately brush the warm glaze over the apples for a mirrored finish.