Slicing apples on a mandoline makes a pâtisserie-style apple tart a snap. The thin, even slices come out of the oven meltingly tender—not mushy.
- 1 sheet puff pastry, thawed (1/2 17.3-oz. pkg.)
- 7 medium tart apples, peeled and cored
- 2 Tbs. lemon juice
- 1/4 cup sugar
- 1/3 cup apricot jam
1. Preheat oven to 400°F. Coat 9-inch pie dish or fluted tart pan with cooking spray. Roll out puff pastry into 11-inch square on floured work surface. Press puff pastry into prepared pan, and trim excess dough from edges. Prick bottom all over with fork, and refrigerate until ready to use.
2. Slice apples into 1/8-inch-thick rounds (with hole in middle) using mandoline. Toss apple slices in lemon juice in bowl.
3. Place apple slices in overlapping concentric circles on puff pastry, starting from outside and working toward center. Make sure to cover holes in apple slices, and overlap each row by 1/3 inch to prevent apples from shrinking as they cook. Sprinkle with 2 Tbs. sugar. Repeat layering and sprinkling process once more, and finish with a layer of apples. Bake 10 minutes. Reduce heat to 325°F, and bake 30 to 40 minutes more, or until crust is golden brown. Cool on wire rack.
4. Bring jam and 2 Tbs. water to a boil in small saucepan. Reduce heat to medium, and simmer 1 minute. Strain into small bowl. Brush over tart while jam is still hot.
- Serving Size: Serves 8
- Calories: 265
- Carbohydrate Content: 42 g
- Fat Content: 11 g
- Fiber Content: 2 g
- Protein Content: 2 g
- Saturated Fat Content: 1 g
- Sodium Content: 75 mg
- Sugar Content: 23 g