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Thaw one sheet of puff pastry until room temperature.
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Preheat oven to 375 F.
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Roll out into 8”x14” rectangle. Transfer to parchment lined baking sheet.
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Score edges of puff pastry creating a ½ inch border all around the pastry. Don’t cut all the way through, just score.
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Brush pastry, inside of border with beaten egg.
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Peel and slice apples. Toss with lemon juice.
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Melt butter in mixing bowl; add cinnamon, dash of salt and brown sugar. Add in apples and toss together.
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Arrange apples as desired over puff pastry, keeping inside scored border. Pour any remaining brown sugar on top of apples. (3 columns of apples in even rows)
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Bake for 30-35 minutes or until apples are tender and pastry is golden brown.
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Warm frosting, if using, until reaches drizzling consistency. Drizzle over tart.
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Serve warm or room temperature.