Apple Fruit Tart

1 sheet of puff pastry, thawed
Sugar, for dusting
1 Granny Smith apple, peeled, cored and quartered
1 T. lemon juice
Apricot jam

1.  Preheat oven to 400*
2.  Crimp seams of puff pastry together with fingertips.
3.  Dust both sides of the pastry with sugar.
4.  Using a rolling pin, roll pastry in each direction to close seams. 
5.  Using a pizza cutter (and tracing a small plate) cut out 2 circles of pastry.
6.  Place the pastry circles on a chilled sheet pan and let cool in the frig for a few minutes.

7.  Using a veggie peeler, cut wafer thin apple slices.  Put apple slices in lemon-juice-spiked water.

8.  Flip pastry circles over on the sheet pans and poke them with a fork to provide an outlet for steam.
9.  Put parchment paper on the pan underneath the pastry circles.  Sprinkle pastry with sugar and arrange apple slices on top.

10.  Bake in the middle of the oven for 15 to 20 minutes.  Poke the crust, if it feels soft, it needs more time in the oven.

11.  Microwave some apricot jam for 30 seconds.  Dab (don’t brush) the jam on the tarts.  Cool tarts at least 4 hours.

To Serve:  Serve at room temperature or heat in the microwave and top with ice cream.

* The cool tarts can be placed into resealable plastic bags in the frig.