French Apple Tart - BC Dairy

For BC dairy farmers

For health professionals

For schools and educators

Equipment

Large pizza pan
Parchment paper
Measuring cups and spoons
Peeler
Cutting board
Chopping knife
Fine strainer
Small saucepan
Pastry brush

Ingredients

1 package frozen puff pastry, thawed
3 tart cooking apples ( such as Granny Smith)
1 1/2 cups (375 mL) 33 % cream
1/4 cup (60 mL) sugar
1/2 cup (125 mL) apricot jelly
1 Tbsp (15 mL) water

Directions

Preheat oven to 400 °F (200 °C)
Roll out pastry on lightly floured surface and place on pan covered with parchment paper. Fold outer edge of pastry over inside edge to make double-thickness sides 1-inch (2.5 cm) high, pinching lightly. Refrigerate for 30 minutes or until chilled.
Peel apples; cut in quarters lengthwise and remove stems and cores. Cut each quarter lengthwise into thin slices. Place slices of apples as a single layer over pastry. Bake on bottom rack of oven for 25 to 30 minutes or until pastry is golden and apples start to soften.
Remove from oven and let cool until slightly warm.
In a bowl, combine 3/4 cup (180 mL) of the cream, 1 Tbsp (15 mL) of the sugar and a pinch of the cinnamon; cover and refrigerate until just before serving.
Warm the apricot jelly and water in a small saucepan over medium heat until it is liquid. Remove from heat, cool slightly before straining directly over the tart.
Use a pastry brush to spread evenly over apple tart.
Whip chilled cream mixture to soft peaks. Serve slices of warm tart with a dollop of cinnamon cream.