Honey-Glazed Apple Tart

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Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Ten Vineyard Lunches

Ten Vineyard Lunches

By Richard Olney

Published 1988

  • About

I prefer to use russet or reinette apples for all apple desserts. Use what you can find, bearing in mind that very tart apples are not the best for these purposes.

Ingredients

  • about 1 lb puff pastry
  • 1 egg yolk, beaten with a few drops of water
  • 3–4

Method

Use very cold pastry, lightly floured, on a lightly floured slab of marble or board. First tap the pastry a few times with the side of the rolling pin to flatten it slightly and render it more supple. Roll it into a long rectangle, wide enough and long enough to cut borders from the trimmings. Cut out a neat rectangle and remove it to a baking tray. With a pastry brush, paint egg yolk over the