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1
Peel, core, and slice apples 1/4-inch thick.
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2
Melt butter in a large skillet over medium heat. Add apples and sugar. Stir to evenly distribute sugar throughout apples. Add cinnamon and nutmeg to taste.
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3
Cover and cook until apples release their liquid, about 5 minutes. Remove lid and cook, stirring regularly, until apples fall apart, 5-10 minutes.
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4
Once apples are cooked, allow to cool. You have two options from here: put applies in a covered dish and allow to cool overnight in the fridge OR spread across a cookie sheet and put in freezer for at least 30 minutes if baking the tart right away. The apples must be thoroughly cooled before baking the tart-otherwise the puff pastry crust will become soggy.
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5
When ready to bake the tart, preheat oven to 400u00b0 F. Thaw one sheet of puff pastry. Thawed puff pastry sheet should be cool but malleable.
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6
Line a large cookie sheet with parchment paper or a silicone baking mat (Silpat). On a lightly floured surface, roll puff pastry sheet into a large rectangle that is slightly smaller than your cookie sheet. Slide puff pastry onto cookie sheet.
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7
Spread apples over pastry, leaving a generous (approximately 2-inch) border. Fold pastry edges over apples. Pleat corners so that dough is not a double thickness. Brush pastry border with a beaten egg white and sprinkle with remaining 1 tablespoon sugar. Bake until golden brown, 25 to 30 minutes.
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8
Apple tart can be served warm or at room temperature. Although the crust may become soggy, the tart will keep at room temperature for one to two days.
