Le Bernardin's Homestyle Apple Tart with Caramelized Crust

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.

2. 2

   Unfold the thawed puff pastry sheet onto the prepared baking sheet. If needed, gently roll it out slightly to an even rectangle, about 10x12 inches. Do not prick the pastry.

3. 3

   In a small bowl, whisk together the melted butter, granulated sugar, brown sugar (if using), vanilla extract, cinnamon (if using), and pinch of salt.

4. 4

   Arrange the thinly sliced apples overlapping in neat rows on top of the puff pastry, leaving a 1-inch border around the edges. Try to arrange them tightly for a beautiful presentation.

5. 5

   Brush about two-thirds of the butter-sugar mixture evenly over the apple slices. You can use your fingers to gently separate the slices and ensure the mixture seeps in.

6. 6

   Carefully fold the 1-inch pastry border over the outermost apple slices, crimping lightly if desired. Brush the folded pastry border with the remaining butter-sugar mixture.

7. 7

   Bake for 35-40 minutes, or until the pastry is golden brown and puffed, and the apples are tender and caramelized. If the crust browns too quickly, you can loosely tent it with aluminum foil.

8. 8

   While the tart is baking, prepare the glaze: In a small saucepan or microwave-safe bowl, gently heat the apricot jam with the water or lemon juice until melted and smooth. Strain through a fine-mesh sieve for a clearer glaze, if desired.

9. 9

   Once the tart is out of the oven, immediately brush the warm apricot glaze generously over the apples and the crust for a beautiful shine.

10. 10

    Let the tart cool for 10-15 minutes before slicing and serving warm with a scoop of vanilla bean ice cream.