With fresh fall apples abundantly rolling in to the super markets, it’s the perfect time to bake a tart … just a little Southern know how y’all!

You’ll need:
1 sheet puff pastry, thawed overnight in refrigerator
2 green apples, peeled, and sliced thinly
1/2 cup sugar
4 Tbs butter, cubed
1 1/2 Tbs flour
Raspberry preserves
Parchment paper

How to do it:
Preheat oven to 450º.
Place parchment paper on baking sheet.
Sprinkle 1 Tbs flour on work surface.
Spread puff pastry out, and sprinkle 1/2 Tbs of flour on top.
Use a rolling pin to make pastry 1″ longer and 1″ wider.
Place pastry on top of parchment paper.
Spread apples across entire pastry, slightly overlapping.
Sprinkle entire surface of apples with sugar.
Dot the butter evenly across the apples.
Bake 45 minutes, until edges of pastry are a deep golden brown.

Remove from oven and transfer to a serving platter.
Heat the raspberry preserves until warm.
Strain through a strainer, reserving the liquid.
Brush the liquid across the warm tart to glaze.

For Individual Tarts:
Prepare pastry as above.
Using a round pizza/pastry cutter, cut equal sized rounds out of dough.
Place the rounds on parchment paper.
Spread apples across each pastry circle.
Sprinkle with sugar.
Dot butter across the apples.
Bake 25 minutes until slightly browned.