French Apple Tart

Instructions

1. Prepare the pastry
   Preheat oven to 190°C (375°F). Line a baking sheet with parchment paper. Roll out the puff pastry into a 12-inch circle or rectangle on a lightly floured surface. Transfer to the baking sheet and refrigerate while preparing the apples.
2. Prepare the apples
   In a large bowl, toss the sliced apples with lemon juice, 3 tablespoons of sugar, cinnamon, and nutmeg. Let sit for 10 minutes to allow flavors to combine and apples to soften slightly.
3. Assemble the tart
   Remove the pastry from the refrigerator. Using a sharp knife, score a 1-inch border around the edge of the pastry (don't cut all the way through). Prick the center area with a fork. Brush the border with beaten egg wash.
4. Arrange the apples
   Arrange the apple slices in an overlapping pattern within the border of the pastry, leaving the border exposed. Start from the outside and work your way in for a decorative spiral pattern. Drizzle the melted butter over the apples and sprinkle with remaining sugar.
5. Bake the tart
   Bake in the preheated oven for 40-45 minutes, until the pastry is golden brown and the apples are tender and caramelized. If the edges are browning too quickly, cover them loosely with foil.
6. Prepare the glaze
   While the tart is baking, heat the apricot jam with 1 tablespoon of water in a small saucepan over low heat until melted and smooth. Stir in the vanilla extract. Remove from heat.
7. Finish and serve
   Once the tart is done, immediately brush the hot apples with the apricot glaze. Allow to cool for at least 15 minutes before slicing. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of crème fraîche.