Martha Stewart’s Rustic Apple Tart


Hi, I am back from hibernating. While I have not been actively blogging, I have not stopped cooking or baking. The long absence was due to shortage of time and me disappearing for one month to Germany with Soenke and Mika. I still have to figure out how to manage my time better as it will be harder now that we are preparing to relocate.

Anyway, this attempt here with puff pastry started with a package of store bought puff pastry that has been sitting in my freezer for months. I had been wanting to do something with puff pastry. However, all the dimensions involved in the rolling and cutting of the pastry was a hassle. Mind block, one can say. Oh well, after months of self nagging to get it over with, I have finally done it. It definitely was not perfect. I had problems rolling the pastry to a rectangle. My mandolin cuts funny. You will see the strange cut marks on the apple slices. And, I skipped the glaze. Soenke was not so keen to have apricot jam painted all over his precious apples. I was able to save some washing up. Heh, why not?

Aye, the apple tart turned out to be rather yummy except for the bottom part of the puff pastry where it was a bit hard to bite into. I guess it is just a matter of practice, practice, practice!


1 sheet frozen puff pastry (from a standard 17.3-ounce package), thawed
Flour, for work surface
3 Granny Smith apples
1/3 cup sugar
1 large egg yolk, beaten with 1 teaspoon water, for egg wash
2 tablespoons unsalted butter
2 tablespoons apple jelly, or apricot jam


Preheat oven to 375 degrees. Open pastry sheet and remove paper. Fold sheet back up. On a lightly floured work surface, roll out pastry sheet (still folded) to an 8-by-14-inch rectangle. Trim edges with a pizza cutter or sharp paring knife. Transfer to a baking sheet; place in freezer. Peel, core, and slice apples 1/4 inch thick. Toss in a large bowl with sugar.

Brush pastry with egg wash, avoiding edges. Use a sharp paring knife to score a 3/4-inch border around pastry (do not cut all the way through). Place apples inside border, and dot with butter. Bake until pastry is golden and apples are tender, 30 to 35 minutes.

In the microwave or a small saucepan, heat jelly with 1 tablespoon water until melted. Brush apples with glaze. Serve tart warm or at room temperature, cutting into pieces with a serrated knife.

As mentioned previously, I have skipped the glazing part (last step of the recipe). Now that you are warned, do not be alarmed that the tart in the pictures is not shiny and glistening. And I am not joking, tastewise, it is still good! Here have a look and see if you can spot the strange marks on the apple slices from the mandolin.




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