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1
Prepare the puff pastry as directed in the recipe and preheat the oven to 400 degrees F (204 degrees C).
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2
When the puff pastry is ready to roll, place it on a lightly floured work surface and use a rolling pin to roll it into an 8 by 18-inch rectangle.
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3
Place the rectangle on the work surface with the long side facing you.
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4
Use a sharp paring knife to cut 2 (1 by 18-inch) strips from the top of the dough.
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5
Place the remaining rectangle on a parchment paper-covered baking sheet.
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6
Egg wash: Combine the egg yolks, whole egg, and milk in a small mixing bowl and whip with a hand whisk until well combined.
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7
Use a pastry brush to brush a 1-inch border of egg wash along each long side of the rectangle on the baking sheet.
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8
Place 1 of the thin strips on each side of the rectangle, over the egg wash.
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9
Try to keep the strips straight and even.
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10
These edges will keep the filling inside the tart shell, as they rise slightly higher than the rest of the tart.
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11
Brush the tops of the 2 strips with egg wash. Use an offset spatula to spread the applesauce down the center of the tart shell.
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12
Filling: Peel, core, and halve the apples.
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13
Slice each half into 1/4-inch-thick slices and lay them lengthwise on the tart, overlapping the slices slightly.
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14
Use a pastry brush to brush egg wash over the tops of the apple slices.
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15
Sometimes I make a decoration along the edge of the dough on the long sides of the tart.
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16
To do this, I gently press the tips of my first and second fingers into the dough, right at the edge.
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17
Then I use the back of a paring knife to mark the spot between my 2 fingers by pushing the dough in 1/4-inch.
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18
I repeat this all along the long sides to give the tart a scalloped edge.
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19
Place the tart in the oven and bake until the sides have risen slightly and the tart is golden brown, about 25 minutes.
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20
Check the bottom of the tart by lifting it slightly off the parchment paper using an offset spatula.
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21
You want to be sure the bottom is fully baked or the tart will be soggy.
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22
Remove from the oven and cool on a wire rack.
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23
Use a pastry brush to glaze the tart with the apricot glaze.
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24
This will add shine and sweetness to the baked tart.
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25
It is best to serve this tart within a few hours of removing it from the oven.
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26
VARIATION: If you blind bake the dough, you can cover it with fresh raspberry jam and top with fresh raspberries as another alternative.
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27
Mix the apricot jam with the water in a small microwaveable bowl and heat on high power or in a non-reactive 1-quart heavy-bottomed saucepan over medium heat until liquid.
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28
Brush it on with a pastry brush.
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29
The glaze can be stored in the refrigerator in an airtight container for up to 3 days.
