Posted by: marthabernie | October 5, 2016


More and more apples to choose from in the store now.


Unfold a 14 to 16 oz sheet of puff pastry on a parchment lined baking sheet.  In a bowl, toss 2 thinly sliced baking apples, 3 tablespoons sugar, 2 tablespoons grated fresh ginger and a pinch of salt.  Arrange on top of the pastry, leaving a 1/2 inch border.   Bake at 375 degrees F for 30 minutes. Brush the hot tart with apricot jam.**

**NOTE:  I use apple jelly instead of apricot jam sometimes.

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