-
1
Position oven rack in middle of oven and preheat to 400F.
-
2
Mix 2 tablespoons sugar and 1/2 teaspoon ground cinnamon in small bowl.
-
3
Unfold thawed puff pastry on lightly floured baking sheet.
-
4
Brush some of egg glaze over 1-inch border of pastry on all sides.
-
5
Fold 1-inch border over to form raised edge on all sides; press edge to adhere.
-
6
Using sharp knife, make 1/2-inch-long cuts all around pastry edge, spacing 1/2 inch apart.
-
7
Pierce center of pastry (not edge) all over with fork.
-
8
Spread 2 tablespoons apricot preserves over center of pastry.
-
9
Arrange apple slices atop apricot preserves in 3 rows, overlapping apples and fitting tightly together.
-
10
Brush pastry edge with some of egg glaze.
-
11
Sprinkle cinnamon-sugar mixture over apples and pastry edge.
-
12
Bake tart until apples are tender and pastry is brown, about 30 minutes.
-
13
Transfer tart to rack.
-
14
Meanwhile, mix remaining 1/4 teaspoon ground cinnamon, remaining 6 tablespoons apricot preserves, 2 tablespoons fresh lemon juice and 1 1/2 tablespoons unsalted butter in small sauce-pan.
-
15
Stir apricot sauce over medium heat until melted and hot.
-
16
Lightly dab some of apricot sauce over apples.
-
17
Sprinkle with dried currants.
-
18
Cut warm tart into 4 squares.
-
19
Top each square with scoop of vanilla ice cream.
-
20
Drizzle remaining apricot sauce over ice cream and serve.
