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Apple Tart


Thursday, January 01, 2004
Serves 9
1 sheet ready-to-bake Pepperidge Farm Puff Pastry3 Granny Smith apples, peeled, cored, & thinly sliced
1/2 c sugar
pinch of salt
1 egg, beaten
2 tsp water
1/2 c apricot preserves
1 T Grand Marnier or orange juice
Defrost puff pastry and roll out on pastry cloth. Roll slightly with rolling pin to square shape. Roll one inch of edge over and crimp on all sides.
Combine apples, sugar, and salt. Make three rows of sliced apples. Combine egg and water and brush edges with pastry brush.
Bake at 375 for 30-35 minutes. Cool slightly.
Combine preserves with Grand Marnier or OJ. Heat to boil and pass through strainer. Using brush, spread evenly over cooked tart. Serve warm or at room temp with whipping cream or ice cream.
Nutrition Facts:
Ouida Merrifield, The Polo Grill
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