Rustic Apple Tart

Peel, core, and slice apples 1/4-inch thick.

Melt butter in a large skillet over medium heat. Add apples and sugar. Stir to evenly distribute sugar throughout apples. Add cinnamon and nutmeg to taste.

Cover and cook until apples release their liquid, about 5 minutes. Remove lid and cook, stirring regularly, until apples fall apart, 5-10 minutes.

Once apples are cooked, allow to cool. You have two options from here: put applies in a covered dish and allow to cool overnight in the fridge OR spread across a cookie sheet and put in freezer for at least 30 minutes if baking the tart right away. The apples must be thoroughly cooled before baking the tart–otherwise the puff pastry crust will become soggy.

When ready to bake the tart, preheat oven to 400º F. Thaw one sheet of puff pastry. Thawed puff pastry sheet should be cool but malleable.

Line a large cookie sheet with parchment paper or a silicone baking mat (Silpat). On a lightly floured surface, roll puff pastry sheet into a large rectangle that is slightly smaller than your cookie sheet. Slide puff pastry onto cookie sheet.

Spread apples over pastry, leaving a generous (approximately 2-inch) border. Fold pastry edges over apples. Pleat corners so that dough is not a double thickness. Brush pastry border with a beaten egg white and sprinkle with remaining 1 tablespoon sugar. Bake until golden brown, 25 to 30 minutes.

Apple tart can be served warm or at room temperature. Although the crust may become soggy, the tart will keep at room temperature for one to two days.