APPLE TART WITH CIDER GLAZE Print Recipe Pin Recipe Recipe by Nicole Plue Ingredients  Apple Tart With Cider Glaze½ Blitz Puff Dough (recipe precedes), rolled to 3 mm1 cup plus 2¼ tablespoons (227 grams) granulated sugar1 cup (227 grams) salted butter4 Granny Smith apples (900 grams), peeled and cut into 12 piecesCider Glaze (recipe follows)Blitz Puff Dough1½ cups (340 grams) cold unsalted butter* (European-style)2⅔ cups (340 grams) bread flour1¾ teaspoons (5 grams) kosher salt⅔ cup plus 2 teaspoons (170 grams) ice waterCider Glaze1 (750ml) container apple cider¾ cup (150 grams) granulated sugar1¼ teaspoons (5 grams) pectin InstructionsApple Tart With Cider GlazeLine a rimmed baking sheet with parchment paper.Cut the puff into a rectangle, making sure all sides are trimmed, and place on prepared pan.Refrigerate until ready to assemble.Using a pot large enough that the apples can cook in asingle layer, heat sugar and butter over medium heat, whisking together to combine and dissolve sugar.Add the apples, in batches, making sure they are not piled on top of each other,or they will cook unevenly.

Cook until the apples are softened but not falling apart.They may discolor and look brown.This is OK; they will even out as they bake in the oven.

Using a slotted spoon, remove the

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