Heather North, a student from Salt Lake Community College Culinary Institute, shows Brooke how to make a French Apple Tart.
French Apple Tart
1 roll of Peppridge Farm puff pastry dough
1 pkg almond paste
Green apples peeled and sliced thin
Roll puff pastry dough out to 12 x 4 size. Cut off 2 1" strips from each side, brush with water on edge and glue the 1" strips to the top. Spread almond paste out onto top of the dough then add sliced apples in a even placement on dough, sprinkle with cinnamon and sugar bake at 375 until golden brown. Thin out apricot glaze with water and brush on to hot tart.