Rustic Apple Tart

Directions

1. 1
   Peel, core, and slice apples 1/4-inch thick.
2. 2
   Melt butter in a large skillet over medium heat. Add apples and sugar. Stir to evenly distribute sugar throughout apples. Add cinnamon and nutmeg to taste.
3. 3
   Cover and cook until apples release their liquid, about 5 minutes. Remove lid and cook, stirring regularly, until apples fall apart, 5-10 minutes.
4. 4
   Once apples are cooked, allow to cool. You have two options from here: put applies in a covered dish and allow to cool overnight in the fridge OR spread across a cookie sheet and put in freezer for at least 30 minutes if baking the tart right away. The apples must be thoroughly cooled before baking the tart-otherwise the puff pastry crust will become soggy.
5. 5
   When ready to bake the tart, preheat oven to 400° F. Thaw one sheet of puff pastry. Thawed puff pastry sheet should be cool but malleable.
6. 6
   Line a large cookie sheet with parchment paper or a silicone baking mat (Silpat). On a lightly floured surface, roll puff pastry sheet into a large rectangle that is slightly smaller than your cookie sheet. Slide puff pastry onto cookie sheet.
7. 7
   Spread apples over pastry, leaving a generous (approximately 2-inch) border. Fold pastry edges over apples. Pleat corners so that dough is not a double thickness. Brush pastry border with a beaten egg white and sprinkle with remaining 1 tablespoon sugar. Bake until golden brown, 25 to 30 minutes.
8. 8
   Apple tart can be served warm or at room temperature. Although the crust may become soggy, the tart will keep at room temperature for one to two days.