Rustic Apple Tart

• Flour, for work surface
• 1 sheet frozen puff pastry (from a 17.3-ounce package), thawed but not unfolded
• 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

1. Preheat the oven to 375F.
2. On a lightly floured work surface, roll out the pastry sheet (still folded) to an 8-by-14-inch rectangle.
3. Trim the edges with a sharp paring knife.
4. Transfer to a baking sheet; place in the freezer.
5. Peel, core, and slice the apples 1/4 inch thick.
6. Toss in a large bowl with the sugar.
7. Brush the pastry with the egg wash, avoiding the edges.
8. Use a sharp paring knife to score a 3/4-inch border around the pastry (do not cut all the way through).
9. Place the apples inside the border, and dot with the butter.
10. Bake until the pastry is golden and the apples are tender, 30 to 35 minutes.
11. In the microwave or a small saucepan, heat the jelly with 1 tablespoon water until melted.
12. Brush the apples with the glaze.
13. Serve the tart warm or at room temperature, cutting into pieces with a serrated knife.
14. Store-bought frozen puff pastry sometimes cracks along seams when unfolded.
15. To prevent this, leave the pastry folded when you roll it.

flour, pastry, apples, sugar, egg yolk, unsalted butter, apple jelly

Taken from www.epicurious.com/recipes/food/views/rustic-apple-tart-383318 (may not work)