This apple tart is incredibly easy and perfect for fall.
Roll out one sheet of thawed frozen puff pastry into a rectangle, place on a silpat sheet.
Slice apples thinly and arrange on puff pastry, leaving about 1/2" around edges. Sprinkle with 1/2 cup sugar, and dot with a couple tablespoons of butter.
Bake at 350 for about 40 minutes, until apples are soft, and pastry turns golden brown.
Heat 1 cup of apricot jam or jelly and add 2 tablespoons of rum. Whisk together.
Brush apricot mixture over the entire tart, including pastry. Let sit for at least 20 minutes to let apricot glaze soak in completely.
And serve! With vanilla ice cream would be good.
Linked up to Foodie Friday, hosted by Designs by Gollum.