Makes one tart that serves 6

Ingredients

1 sheet Puff pastry
Egg wash from 1 egg and 1 tablespoon cream
2 Tablespoons butter, cubed
2 Tablespoons brown sugar
2 Tablespoons sugar
½ teaspoon cinnamon
1 Tablespoon minced crystallized ginger
2 apples, peeled, halved, cored and sliced thin

Preheat the oven to 425 degrees.

On a lightly floured surface roll the puff pastry flat to remove any kinks. Cut a piece 12 inches by 4 inches and place it on a parchment lined sheet pan. Prick the base to keep it from puffing too much. Then build up the edges by cutting ½ thick strip of puff pastry from the remaining dough and attaching them with egg wash all around the tart to make a frame. Mark the edge decoratively if you like. Sprinkle the base with butter, brown sugar, cinnamon, and ginger. Lay the sliced apples over that, fanning them a bit. Sprinkle some more butter and sugar over the apples. Bake at 425 degrees till the apples are light golden brown and the pastry dough is cooked on the bottom, about 30-40 minutes. (Check by lifting the parchment paper and peeking under the tart crust). Cut in to slices to serve.