Ingredients:

  • 1 sheet (490g) frozen puff pastry, thawed
  • 1 large (50g) egg
  • 1 tbsp (15ml) water
  • 1 tbsp (12g) turbinado sugar
  • 3 large (680g) Honeycrisp or Granny Smith apples, peeled and thinly sliced
  • 2 tbsp (30g) unsalted butter, melted
  • 1/4 cup (50g) light brown sugar, packed
  • 1 tsp (2.5g) ground cinnamon
  • 1 tbsp (15ml) fresh lemon juice
  • 1/2 tsp (1g) salt
  • 1 tsp (5ml) pure vanilla extract
  • 2 tbsp (30ml) apricot preserves, warmed
  • 1 tsp (5ml) water

Instructions:

  1. On a piece of parchment paper, roll out the thawed puff pastry into a 12-inch circle or rectangle.
  2. Use a knife to lightly score a 1-inch border around the edge of the pastry without cutting all the way through.
  3. Whisk the egg and 1 tablespoon of water together; brush the scored border generously with the egg wash and sprinkle with turbinado sugar.
  4. In a large bowl, combine sliced apples, melted butter, brown sugar, cinnamon, lemon juice, salt, and vanilla extract.
  5. Toss gently until coated and let the mixture sit for 10 minutes to macerate.
  6. Arrange the apple slices evenly within the scored border of the pastry.
  7. Bake for 45 minutes or until the crust is mahogany-colored and shattering.
  8. Mix warmed apricot preserves with 1 teaspoon of water and brush over the hot tart for a glaze.