Honey-Glazed Apple Tart

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

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