Apple and puff pastry are the key ingredients in this French classic dessert.
- Large pizza pan
- Parchment paper
- Measuring cups and spoons
- Cutting board
- Chopping knife
- Fine strainer
- Small saucepan
- Pastry brush
- 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
- 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.