Ingredients:

  • 1 (9 oz / 255g) sheet of chilled puff pastry
  • 1 tbsp (15g) unsalted butter, melted
  • 4 large (approx. 2 lbs / 900g) baking apples, peeled, cored, and thinly sliced
  • 1/4 cup (50g) granulated sugar
  • 1 tsp (2g) ground cinnamon
  • 1 tbsp (15ml) lemon juice
  • 1/3 cup (80g) apricot preserves
  • 1 tbsp (15ml) water

Instructions:

  1. Roll out your chilled pastry and gently press it into the tart pan, ensuring it reaches the edges. Use a fork to 'dock' the bottom (poke small holes) to prevent the dough from bubbling up. Brush the bottom lightly with melted butter for extra richness.
  2. Toss the sliced apples with lemon juice, cinnamon, and sugar until evenly coated. Arrange the slices in a tight, concentric spiral starting from the outer edge and working toward the center. Overlap them slightly to create a dense, beautiful pattern.
  3. Slide the tart into a preheated oven at 400°F (200°C). Bake for 35-45 minutes until the crust is a deep golden brown and the apple edges are slightly caramelized and mahogany-colored.
  4. While the tart is in its final minutes of baking, heat the apricot preserves and water in a small saucepan over medium heat until bubbling and fluid. Remove the tart from the oven and immediately brush the warm glaze over the apples.