French Apple Tart


1 pkg frozen butter puff pastry, thawed
1 egg, beaten
1/4 cup (50 mL) dry bread crumbs
3 tbsp (45 mL) granulated sugar
1/4 tsp (1 mL) cinnamon
4 tart apples, (such as Granny Smith)
2 tbsp (25 mL) butter, melted
1/4 cup (50 mL) apple jelly


Servings 12
Adapted from
Step 1

Unroll pastry. Cut each of the 2 sheets into quarters; stack on top of one another. On parchment paper, roll out pastry into 16- x 10-inch (40 x 25 cm) rectangle. Trim edges to straighten. Trim 1 inch (2.5 cm) strip off each edge.

Brush pastry all over with some of the egg. Stand edge strips on pastry base to make borders; trim overhang of strips. Brush edges with some of the egg. Transfer pastry and parchment paper to rimless baking sheet. Refrigerate for 30 minutes.

In small bowl, stir together bread crumbs, 2 tbsp (25 mL) of the sugar and cinnamon; sprinkle over pastry.

Peel apples; cut each in half vertically and core. Cut lengthwise into 1/4-inch (5 mm) thick slices. Arrange slices in 4 rows across width of pastry, overlapping rows if necessary. Brush with butter; sprinkle with remaining sugar.

Bake in centre of 375°F (190°C) oven until apples are tender and pastry is golden, about 45 minutes.

In microwaveable measure, microwave jelly on high for 45 seconds or until melted; stir until smooth. Brush over apples. Let cool on rack. (Make-ahead: Set aside for up to 4 hours.)


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