Tarte Fine aux Pommes

Ingredients

• 1/2 sheet (about 250g) Puff pastry sheet
• 2 Apples (Granny Smith or Honeycrisp)
• 3 tbsp Granulated sugar
• 2 tbsp Unsalted butter, melted
• 1/2 tsp Vanilla extract(optional)
• 1 tbsp Apricot jam (for glaze)(optional)
• 1 pinch Salt

Instructions

1. 1

   Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. Roll the puff pastry into a rough 10-inch circle or rectangle and transfer it to the baking sheet (about 5 minutes).

2. 2

   Peel, core, and thinly slice the apples (about 1/8-inch thick). Toss the slices with the melted butter, vanilla, and a pinch of salt (about 5 minutes).

3. 3

   Arrange the apple slices in overlapping concentric circles on the pastry, leaving a 1/2-inch border. Fold the edges of the pastry up and over the outer apples. Sprinkle evenly with the sugar (about 5 minutes).

4. 4

   Bake for 22-25 minutes, until the pastry is puffed and golden and the apples are caramelized at the edges.

5. 5

   Warm the apricot jam with a teaspoon of water and brush over the hot apples for a glossy finish. Rest 5 minutes, slice, and serve warm.