Apple Tart

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Apple Tart
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1 1/3 sheets frozen puff pastry, thawed

[Bottom layer of apples]
3 Granny Smith apples
1 tablespoon butter
2 tablespoons sugar

[Top layer of apples]
1 Granny Smith apple
1 tablespoon butter
1/3 cup sugar
2 tablespoons apricot jam
1 teaspoon water
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[Bottom layer of apples]
Peel, core, and slice the apples. In a pan melt butter and add the apple and sugar stirring occasionally over moderate heat. Do this for about 10 minutes, or until the apples are soft. Remove from heat and let it cool.

[Top layer of apples]
Peel, core, and cut the apple into slices 0.5cm thick.

[Apricot Glaze]
In a small bowl, mix apricot jam and water. Microwave 30 seconds.

[Tart shell]
Preheat an oven to 200°C.
Fit the puff pastry into a tart pan. Line the tart shell with baking paper and fill with pie weights. Bake the tart shell for about 15 minutes or until the edges begin to brown. Carefully remove the paper and weights and continue baking until the center is golden, 7-10 minutes. Transfer the pan to a wire rack and let the tart shell cool completely, about 30 minutes.

Reduce the oven temperature to 180°C.
Fill the apple mixture into the cooled pre-baked tart shell. Arrange the apple slices in over the apple mixture. Sprinkle the sugar and put small pieces of butter over the apples.

Bake the tart for 20-30 minutes or until the apples are nicely browned and soft. Remove from oven and let the tart cool. Before serving, brush the apples with warm apricot glaze.