Dessert Tarts - Tarte Fine Aux Pommes

subheading: If you want to use store-bought puff pastry, you'll need about 9 ounces (260g) and you can certainly double the recipe and freeze half to have on hand for another tart. It'll keep in the freezer for a few months.:

subheading: For the quick puff pastry:

¾ cup (110g) flour

¼ teaspoon salt

4 ounces (115g) unsalted butter, cubed and well-chilled

3 tablespoons ice water

subheading: For the apples and glaze:

1 ½ pounds (700g) apples, about 4 medium apples

1 ½ to 2 tablespoons melted butter

2 tablespoons sugar

apple jelly, apricot jam, or red currant jelly, thinned with just enough hot water until brushable

Note: Ingredients may have been altered from the original.

Directions at davidlebovitz.com

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