Currently, I'm experimenting with Rhubarb and the necessary ingredients needed to not make it soupy. Suggestions appreciated! So stay tuned and in the mean time e.n.j.o.y!
:: Rustic Apple Tart ::
* 1 Sheet frozen grocery puff pastry, thawed but not unfolded (I've only used Pepperidge Farm)
* 3 Granny Smith Apples (Gala or MacIntosh work well too, stay with crisp & tart varieties)
* 2-3 Tablespoons Fig or Pear Preserve (My favorites are St. Dalfour & Mountain Fruit Co.)
* 1 Tablespoon Agave (I prefer the amber)
* 1 -2 Shakes of Ground Ginger or Cinnamon (depending on your taste buds)
* 1 large Egg Yolk beaten with 1 teaspoon of Rosewater, for the egg wash
* 2 Tablespoons Unsalted Butter
1. Preheat oven to 375 degrees F. On a lightly floured work surface, roll the Puff Pastry sheet into a ball, as if you are making a pizza pie dough. When it softens it will feel buttery, then start hand shaping it into a 9" pie round (you will find that the pastry tends to shrink back so you might prefer to use a rolling pin). Set it in a nonstick pie tin & crimp pinch the edges. Place tin into the freezer.
2. Peel, core, and slice the Apples 1/4 inch thick. Toss into a large bowl & add the Fig/Pear Preserve and the Agave. Sprinkle in the Ground Ginger or Cinnamon and stir all the apple slices until they are coated.
3. Brush the pastry with the Egg Wash, avoiding the edges. Take a fork & lightly prick the pastry border being careful not to cut all the way through. Place Apples inside the pastry border & dot with Butter. Bake until the pastry is golden brown & the apples are tender. 30-35 minutes. Serve the tart warm or at room temperature, cutting the pieces with a serrated knife. Whip or Ice Cream optional!
Note: Instead of "brushing" the egg wash, I've also just poured the egg wash into the pastry & then arranged the apples on top without any real differences/issues.