Apple Tart with Orange-Marsala Glaze

This recipe came from the Oct/Nov 2009 Cooking Pleasures magazine. The recipe was supposed to be baked in an 11 inch tart pan, but I did not want to make a crust and forgot to buy one of the refrigerated ones. So I grabbed a frozen puff pastry sheet from the freezer and adapted the recipe to fit. It turned out great and tasted wonderful. Easy company worthy dessert.


Apple Tart with Orange-Marsala Glaze


1 frozen puff pastry sheet, thawed
2 Golden Delicious apples, peeled and sliced 1/4 inch
1/4 cup sugar
Dash salt
2 Tbsp. unsalted butter, chilled, thinly sliced
2 Tbsp. orange marmalade, melted
1 Tbsp. sweet Marsala wine



Heat oven to 400 degrees. Cover bottom of baking sheet with parchment paper. Unfold pastry dough, crimp edges.
Arrange apple slices close together to cover bottom. Combine sugar and salt; sprinkle over apples. Dot with butter.
Bake until crust is golden brown and apples are tender. Cool on wire rack.
Combine marmalade and wine, brush over apples.