French Apple Tart
2 large apples, about 1 lb.
Â¼ c. sugar
Â¼ tsp. cinnamon
2 tbsp. lemon juice
1 tsp. lemon zest
1/8 tsp. salt
1 sheet frozen puff pastry dough (half of a 17 Â¼ oz. Pkg.), thawed
1 tbsp. butter or margarine, melted
2 tbsp. apricot preserves, melted
Preheat oven to 400 F. Peel, core and thinly slice apples. In large bowl combine apples, sugar, cinnamon, lemon juice, lemon zest and salt until apples are well coated; set aside.
Meanwhile, on lightly floured surface, roll out puff pastry sheet to a 16â€ x 9 Â½â€ rectangle. Cut rectangle lengthwise into four 4â€-wide strips. Place each strip on ungreased baking sheet.
Layer apples on each strip Â½â€ from edge of pastry. Fold edges of dough over to form border. Brush each strip with butter.
Bake 20 minutes or until apples are soft and pastry is golden. Immediately brush with melted apricot preserves and cut each strip in half before serving.