Ingredients:

  • 250g all-butter puff pastry, chilled
  • 1 tbsp all-purpose flour
  • 700g apples (Honeycrisp, Braeburn, or Granny Smith)
  • 42g unsalted butter, melted
  • 38g granulated sugar
  • 1g ground cinnamon
  • 5ml vanilla extract
  • 80g apricot preserves
  • 15ml water

Instructions:

  1. Preheat your oven to 400°F (200°C). Roll out the chilled puff pastry on a lightly floured surface into a large rectangle or circle. Transfer it to a baking sheet lined with parchment paper. Use a fork to lightly prick the center of the pastry (docking), leaving a 1-inch border.
  2. Peel, core, and halve the apples. Slice them into very thin 1/8 inch uniform crescents. Arrange the slices on the pastry in overlapping rows or a concentric spiral, staying within the border.
  3. Whisk the melted butter with the vanilla and brush it generously over the apples. Sprinkle the sugar and cinnamon evenly across the top.
  4. Bake for 22–26 minutes until the pastry edges are deeply golden and puffed, and the edges of the apples are beginning to char slightly.
  5. While the tart bakes, heat the apricot preserves and water in a small saucepan until liquid. Strain out any fruit chunks. As soon as the tart comes out of the oven, brush the warm glaze over the apples.