Wash and clean the apples, then slice them into thin slices of about ¼ inch thick.
3 pieces Apples
Preheat your oven to 350°F (175°C).
Choose a metal baking tray for better heat conduction and line it with parchment paper.
Place the puff pastry dough on the tray and sprinkle starch over it to prevent it from becoming soggy.
1 lb Puff Pastry, ½ tablespoons Corn Starch
Evenly spread ⅔ cup of apricot jam over the dough, avoiding the edges.
⅔ cup Apricot Jam
Arrange the apple slices over the apricot jam in an attractive pattern.
Fold the edges of the dough to form the tart's borders and distribute butter over the apples.
1 ½ tablespoons Butter
Bake in the preheated oven for 40 minutes or until the dough is nicely browned.
After baking, brush the tart with the remaining 2 tablespoons of apricot jam to enhance its shine.
2 tablespoons Apricot Jam
Allow the tart to cool well in the mold before cutting and serving.
Quick Note
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Notes
Make sure the puff pastry is just right—not too thick, or you'll end up with a doughy mess. Roll it out evenly so it cooks through properly.
Don't stick just to apricot jam; mix it up with fig, cherry, or blackberry to switch up the flavors. It's all about finding the perfect match for your taste.
To peel or not to peel the apples is totally up to you. Leaving the skin on adds color and texture, but peeling gives a classic, tender apple filling.
And don't let your tart get soggy as it cools down. Pop it on a wire rack to let air flow underneath. Keeps the pastry nice and crisp.