When I think fall, I think one thing: apples. Combining influences from an Italian tart, called a crostata, and store-bought puff pastry, you can enjoy the richness of the fall apple harvest in a new, flavorful way.

Apple Puff Pastry TartTime: 1 hourServes: 8Ingredients:3 large apples, peeled, cored and sliced thinly1/4 cup granulated sugar1 tsp. cornstarch1/2 package frozen puff pastry, defrosted in the refrigerator

1. Preheat oven to 375 degrees. Grease a medium-size baking sheet (if you can, use a round baking sheet instead of a rectangle).

2. Toss apples, sugar and cornstarch together in a bowl until well-combined. Set aside.

3. Unfold puff pastry and, on a lightly floured surface, dust the dough and a rolling pin and roll the dough out a little more. Transfer to the baking sheet.

4. Pour the apple mixture into the center of the dough and spread out slightly in a circle. Fold in the outside dough so it covers the apple mixture but leaves an open space in the middle. Lightly brush the top of the tart with water, milk or a lightly beaten egg.

5.Bake for 40 minutes or until puff pastry has puffed up and apples have become tender and golden brown. If the tart begins to burn before it’s done, cover with aluminum foil for the remaining baking time.

Published on October 31, 2006 at 12:00 pm