This dessert is as easy to make and looks elegant. Sliced apples fan out over ready to use puff pastry dough. Set the dough out to defrost before you leave the house to go apple picking and you’ll be ready to bake when you return with your favorite apples.
1 sheet puff pastry dough
all purpose flour for dusting
1 large egg, beaten
1/2 cup applesauce
2 Tbsp. unsalted butter, melted
2 Tbsp. raw sugar for sprinkling
2 Tbsp. apricot jam
Preheat oven to 400 degrees.
Dust your work surface with flour and roll the dough out to a 14 x 16 inch rectangle. Use a pizza cutter to cut one inch strips off all four sides and reserve them. Transfer dough to parchment lined baking sheet. Use a fork to prick the bottom of the dough all over, about one inch between each impression. Use a pastry brush to coat the outer edges with the egg wash and add the strips removed earlier. Also brush the strips with egg wash. Chill in the fridge for a half hour.
Peel and slice the apples into thin wedges. Spread the applesauce in a thin layer on the bottom of the dough. Top with three rows of apple slices. Brush with apples with the melted butter. Sprinkle with the raw sugar.
Bake for 20 minutes until the outer edge of crust puffs up. Turn the heat down down to 375, rotate the pan and continue to bake for another half hour.
Cool for 10 minutes.
Soften the jam by adding a tablespoon of water and heating in microwave for a few seconds. Brush the top of apples with the warm jam.