Easy Apple Tart

Using puff pastry for the crust means this dessert comes together quick and easy, with just a rolling pin, paring knife and cookie sheet.

1 sheet frozen puff pastry (from a standard 17.3-ounce

package), thawed

All-purpose flour, for dusting work surface

3 or 4 tart apples, such as Granny Smith or Empire

1⁄ cup sugar

4

2 tablespoons brown sugar

1 large egg yolk, beaten with 1 teaspoon water, for egg

wash

2 tablespoons unsalted butter

2 tablespoons fig jam (see Notes)

Vanilla ice cream, for serving

Instructions: Heat oven to 375 degrees. Open pastry sheet and remove paper. Fold pastry sheet back up.

On a lightly floured work surface, roll out pastry sheet (still folded) to an 8-by-14-inch rectangle. Don’t worry if it’s not perfect, as it’s supposed to be rustic. If you like, trim the edges with a sharp knife, bench scraper or pizza cutter. Transfer to a baking sheet and place in freezer while you prepare apples.

Peel, core, and slice apples 1⁄4- inch thick. Toss in a large bowl with sugars.

Brush pastry with egg wash, being careful to avoid the edges. Pile apples in themiddle, leaving about a 1-inch border of crust. Dot apples with butter. Bake until pastry is golden and apples are tender, 30 to 35minutes.

Combine jelly or jam with 1 tablespoon water in a small bowl, and microwave until melted. Brush apples with glaze.

The tart can be served warm or at room temperature, with a scoop of ice cream.

Notes: If you don’t like fig jam, substitute peach or apricot or simply brush the apples with honey. I also sprinkled a little sanding sugar on top for a bit of glitz.

Makes 4 large servings

From Gretchen McKay, Pittsburgh Post-Gazette