Apple Tart

1. 1

   ["First thaw puffed pastry in refrigerator overnight.", "You want to keep this pastry cold until just needed.", "Using a mandolin slicer, slice apples thin.", "You may core apples before slicing but I find the small organic apples have such small seeds, that once sliced I just remove them.", "In a bowl mix all other filling ingredients, toss, then add apples and toss again.", "Remove pastry from refrigerator and roll out to 1/8 "" thickness lengthwise.", "On a parchment lined baking tray, place apples in a row overlapping each other.", "Continue to cover pastry.", "Leave 1/4"" edge without apples.", "If you have extra apples just place in a nice pattern over initial layer.", "Brush edges with cream.", "Bake in a preheated 425F fahrenheit oven for 20 minutes.", "Edges should be a nice golden brown.", "Let cool 5 minutes before transferring to serving platter.", "Top with fresh whipped cream or next to a delicious scoop of vanilla ice cream.", "Recipe by taylor68too."]

* Per serving · 4 servings · Values may vary.

No additional tips available.