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1
Roll the pastry out into a circle, about 6 1/2 inches in diameter, and place it on a baking sheet.
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2
To measure the circle precisely and trim it, put a plate, approximately 6 inches in diameter, on top, and then cut with a sharp knife all around the circumference and remove excess dough to make a neat circle.
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3
Dip a pastry brush into the jam or jelly, and paint the bottom of the dough, leaving a 1/4-inch edge unpainted all around.
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4
Quarter the apple, peel and core it, and cut it into fairly thin slices.
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5
Arrange the slices overlapping in a circle all around the pastry round, leaving the 1/4-inch border, and then arrange the remaining slices in the center of the dough.
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6
Sprinkle up to 2 teaspoons of sugar on top, using more or less according to how tart your apples are.
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7
Place on a baking sheet, and bake in a preheated 425 oven for 10 minutes, then lower the heat to 375 and bake 20 more minutes.
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8
Eat it while warm.
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9
Individual fruit tarts can be made the same way with rhubarb and pears.
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10
I prefer to use berries such as strawberries and raspberries raw in a tart, so I simply pre-bake the painted circle of dough, pricking the bottom first, for about 20 minutes at 425, then, when the crust is cool, I arrange the berries on top.
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11
Gooseberries, however, are best cooked in the tart and need three times the amount of sugar.
