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Apple Tart
The apples are left unpeeled in this rustic tart. Brushing the finished tart with jam just before serving adds a glistening glaze to the fruit.

Ingredients:

  • 1⁄2 lb. frozen puff pastry, thawed
  • 3 Granny Smith apples, halved lengthwise,
      cored and sliced 1⁄16 inch thick
  • 1⁄3 cup sugar
  • 1⁄3 cup apricot jam
  • Lightly sweetened whipped cream for serving

Directions:

Roll out the puff pastry into a 16-by-6-inch rectangle. Fit the pastry into a 14-by-4-inch tart pan. Cover with plastic wrap and refrigerate until cold, about 1 hour.

Position a rack in the lower third of an oven and preheat to 400°F.

Line the tart shell with parchment paper or aluminum foil and fill with pie weights. Bake the tart shell until the edges begin to brown, about 15 minutes. Carefully remove the parchment and weights and continue baking until the center is golden, 7 to 10 minutes more. Transfer the pan to a wire rack and let the tart shell cool completely, about 30 minutes. Reduce the oven temperature to 350°F.

Arrange the apple slices, slightly overlapping, in the tart shell. Sprinkle the sugar over the apples. Bake until the apples are tender and golden, 20 to 25 minutes.

Transfer the pan to the wire rack and let the tart cool completely, about 2 hours, before serving.

Just before serving, in a small saucepan over low heat, warm the apricot jam. Brush the apples with the jam. Accompany each slice with a dollop of whipped cream.
Serves 5 to 6.
Williams-Sonoma Kitchen.