Apple Tart With Cider Glaze

Line a rimmed baking sheet with parchment paper.

Cut the puff into a rectangle, making sure all sides are trimmed, and place on prepared pan. Refrigerate until ready to assemble.

Using a pot large enough that the apples can cook in a

single layer, heat sugar and butter over medium heat, whisking together to combine and dissolve sugar. Add the apples, in batches, making sure they are not piled on top of each other,

or they will cook unevenly. Cook until the apples are softened but not falling apart. They may discolor and look brown. This is OK; they will even out as they bake in the oven. Using a slotted spoon, remove the apples from the butter mixture. Spread out onto a tray and chill. The butter and sugar mixture can be saved and reused; it will keep for about a month.

Once the apples are well chilled, layer the apples in tight rows directly on top of the puff, leaving a ½” border on all sides. Chill the tart for about 30 minutes.

Preheat oven to 375°F convection (400°F conventional).

Bake until the apples are nicely browned and the dough is deep golden brown and cooked through, 25 to 30 minutes, rotating pan halfway through. Check the bottom to make sure there are no underbaked patches. Remove from oven and brush with Cider Glaze. Best served piping hot!

Cut butter into pieces approximately 1” squares. Combine with flour and salt in the bowl of a stand mixer fitted with the paddle attachment.

Start the mixer and immediately start streaming in water. When the flour has absorbed the water and no more dry spots remain, stop mixing. You should still be able to see large chunks of butter. Roughly press out into a rectangle. Cover and refrigerate the dough for 20 minutes.

After the dough has rested, roll it out into a ¼” thick rectangle. Fold the dough like a business letter. You have completed one single turn. Rotate the dough 90 degrees and repeat the process. Cover and refrigerate for at least 1 hour.

Repeat the rolling and folding method 2 more times. The dough should have received 4 single turns. Wrap the dough and chill again for 1 hour. The dough is now ready to be rolled out and used as desired.

Place cider in a medium saucepan over medium heat. Cook at a low boil until it is reduced by half, 45 to 50 minutes.

In a small bowl, combine the sugar and pectin. Whisk the mixture into the cider and continue to reduce until slightly thickened and syrupy, 14 to 18 minutes. Best used warm.