Step 1

Gather all the ingredients. Preheat the oven to 400ºF (200ºC). For a convection oven, reduce the cooking temperature by 25ºF (15ºC). Cut 1½ Tbsp unsalted butter (cold) into small cubes.

Step 2

Place 1 sheet frozen puff pastry on a sheet of parchment paper. Allow to thaw at room temperature for about 15–20 minutes. When the dough is thawed enough, carefully unfold it. Then, roll out the puff pastry sheet with a rolling pin. This helps make the dough more even and connects the creases (if there are any) at the folds. Work quickly while it’s still cold. If the sheet reaches room temperature, return to the refrigerator to chill (but do not refreeze).

Step 3

With a sharp knife, score a ¾-inch (2-cm) border around the edges of the puff pastry sheet to create a crust (do not cut all the way through the dough). Poke the rest of the dough (the inner rectangle) all over with a fork. Transfer the puff pastry sheet with the parchment paper to a rimmed baking sheet.

Step 4

To a small bowl, add 2 Tbsp apricot jam and 2 tsp water. Stir well to combine so it’s easy to spread.

Step 5

In another small bowl, combine 1 large egg yolk and 1 tsp water. Whisk well together.

Step 6

In a third small bowl, combine 2 Tbsp sugar and ¼ tsp cinnamon powder.

Step 7

Peel, core, and cut 2 apples into slices ⅛ inch (3 mm) thick. Try to keep the slices stacked together so you can easily spread and fan them out on the puff pastry.

Step 8

Evenly spread the apricot glaze on top of the pastry sheet, avoiding the crust edges.

Step 9

Arrange the apple slices on the jam, overlapping them slightly and fanning them out as you go. You may end up not using all the apple slices.

Step 10

Sprinkle with the sugar mixture. Brush around the crust with the egg wash. Then, dot the butter cubes over the apples.

Step 11

Bake at 400ºF (200ºC) for about 22 to 25 minutes, or until the crust is golden brown.

Step 12

Transfer the pan to a wire rack and cool for at least 10 minutes before slicing into squares. If you‘d like, sprinkle 1 Tbsp confectioners’ sugar on top. It‘s also delicious served with vanilla ice cream.

Step 13

Wrap the tart in aluminum foil (I keep them individually wrapped for an easy snack) and put in a freezer bag. Store in the freezer for up to a month. Reheat the frozen tart (do not defrost) in the oven or oven toaster at 350℉ (180℃) until warm.