Apple Pastry

1. Put a baking sheet that has been covered with parchment paper/silicone liner in the fridge or freezer. Preheat oven to 400 degrees F.
2. Dust both sides of the puff pastry dough with some sugar. Cut the dough into 4 squares with a pizza cutter (or you could do circles and yield less pastries, or do rectangles and layer your apples in a row).
3. Place the pastry on the cold baking sheet for 5 minutes.
4. In a small bowl, mix the water and lemon juice. (The amount of water is not terribly important and you can eyeball it.)
5. Very carefully, slice the apple very very thin with a knife or vegetable peeler. Place the apples in the lemon water.
6. Flip your pastries over and prick them with a fork EXCEPT keep a border of ‘unpricked’ surface 1/2″ from the edge. You want the edge nice and puffy!
7. Sprinkle pastry with sugar and layer your apple slices on the pricked section while slightly overlapping the apple slices.
8. Bake 15-20 minutes or until the pastry is light golden brown and not soft when you poke it.
9. Microwave apricot jam for 20 seconds. Dab it onto the apples with a brush. Let the tarts cool for 4 hours, or if you can’t wait like me, put them in the fridge or freezer until they are cooled off. Store in a Ziplock bag.