Food & Cooking Recipes Dessert & Treats Recipes Pie & Tarts Recipes Easy Apple Tart 4.2 (10) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on August 31, 2017 Print Rate It Share Share Tweet Pin Email Yield: 1 tart Brushing the pastry with applesauce gives this otherwise traditional tart a welcome flavor boost. Ingredients All-purpose flour, for rolling 1 pound Puff Pastry (Pate Feuilletee) Water, for sprinkling ¼ cup sugar ½ cup Applesauce for Easy Apple Tart 4 red apples, such as Braeburn or Cortland 2 tablespoons heavy cream ¼ cup apple jelly Directions Preheat oven to 400 degrees. On a lightly floured surface, roll the puff pastry into a large rectangle approximately 1/8 inch thick. Sprinkle a baking sheet with a little water. Transfer pastry to prepared baking sheet, and place in the refrigerator to chill, 30 minutes. Core the apples and slice them crosswise on a mandoline as thinly as possible, about 1/16 inch thick. Remove chilled pastry from refrigerator. Sprinkle with 1 tablespoon sugar. Spread applesauce evenly over pastry. Place apple slices on the pastry in overlapping rows to cover, leaving a 1-inch margin around the edge. Sprinkle with remaining 3 tablespoons sugar. Brush the edges with heavy cream. Bake until the edges are golden brown, about 35 minutes. Heat apple jelly in a small saucepan over medium-low heat until melted. Brush the apples with the jelly to glaze. Rate it Print