Flint Creek Steakhouse Fresh Apple Tart

INGREDIENTS

Base:
4 Puff Pastry Sheets
3 T Egg Wash

Filling:
¼ cup Sugar
½ tsp Ground Cinnamon
2 large Granny Smith Apples - Peeled, Cored and cut into 1" Slices
¼ Cup Orange Marmalade
2 T Brandy
2 tsp Lemon Juice

METHOD

Preheat oven to 400.

For the Shell: Thaw pastry at room temperature for 10 min. Carefully trim ¼ in border from each rectangle, reserve trim.

Egg wash the perimeter of each rectangle, place trim on edges, to create a "carrier" for the apple mixture.

Place on baking sheet.

For the Filling: Mix the Sugar and Cinnamon together and reserve. Mix Marmalade, Brandy and Lemon Juice. Add Apples and all but 1 tablespoon of the Cinnamon Sugar mixture.

Place on baking sheet.

Divide apples amongst the shells overlapping slices neatly. Sprinkle with remaining Cinnamon sugar

Bake for 7-8 minutes or until the tops are golden brown. Makes four portions.