Sunday Feast № 40 | Apple Tart

Unlike making sweet pastry from scratch, I am not ready (if ever) to do puff pastry from scratch. It's easy, some say - you just need cold but pliable butter and a good rolling pin and get a'rolling. I suppose with the cooling weather, butter is easier to keep chill on the counter, but all that rolling - I don't know, and I am feeling lazy. Prepackaged puff pastry has been used in many cooking shows, so who am I to get THAT busy? As for that cooling weather, it is apple season, although in the Midwest apples seem to be always in season. I suppose other regions have apples galore and some of those, OK - plenty of those end up also here. This recipe from “Everyday Food: Great Food Fast” by Martha Stewart Living Magazine is very easy once you do the prep, which truth be told is mostly around the peeling, coring and slicing of the apples. Truth be told, I changed and ignored some, but you don't have to. The recipe asked for Granny Smith apples but I used Jonathan apples first time around because that is what I had - made for a sweeter tart than with Granny Smith. It asked to roll out the pastry while it is unfolded, but I did not first time around. The texture and most definitely the taste did not suffer much, but I was not lazy next time around, and neither should you be, says Mum, unless ... Serves 4-6, and disappears very quickly.

1 sheet frozen puff pastry from a 17.3 oz/ 500 g package, thawed but unfolded 3 apples ⅓ cup sugar 1 large egg yolk beaten with 1 tsp water for egg wash 2 tbsp unsalted butter 2 tbsp apricot jam

Preheat the oven to 190°C/375°F. Either on a lightly floured work surface or parchment paper, roll out the pastry sheet to an 8 in by 14 in / 20 cm by 36 cm rectangle. Trim the edges if need be with a sharp paring knife. Transfer to a baking sheet and place in the freezer. Peel, core and slice the apples ~¼ in/0.5 cm thick. Toss the slices in a large bowl with the sugar. Brush the pastry with the egg wash, either avoiding the edges or brush very lightly. Use a sharp paring knife to score a ¾ in boarder around the pastry, making sure to not cut all the way through. Place the apple slices inside the boarder, and dot with the butter. Bake until the pastry is golden and the apples are tender, 30-35 min. In the microwave, heat the jam with 1 tbsp water until melted. Brush the apples with the glaze and serve.