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