Apple tart

I crave warm food when the weather turns cooler.  You can make these as individual tarts, or as one big one.
Ingredients:
4 granny smith apples, cored peeled and diced ( I use my chopper....love the chopper!)
2 tsp cinnamon
4 TB sugar
4 TB apricot preserves
3 oz (approximately) fresh raspberries
2 sheets puff pastry ( I use Trader Joe's)
2 TB butter
1 egg

Directions:
Preheat oven to 400.  Place puff pastry on a baking sheet that's been lightly buttered.  If you are doing individual tarts, cut pastry into 4 squares.  Let puff pastry sit at room temperature while the apples cook.   In a saucepan, simmer apples, butter, cinnamon, sugar and apricot preserves.  Cook just until apples are tender, about 15 minutes.  Beat one egg in a bowl, and eggwash the edges of the pastry.  Place apples in the center of the puff pastry.  Sprinkle raspberries over apples.  Fold over into a triangle shape and seal the edges with your fingertips.  If you are doing a large pastry, place all apples in center of pastry, add raspberries,  then put another sheet of pastry on top.  Seal the edges with your fingertips.  Eggwash the entire top of the pastry.  With a knife, cut a slit in the top to vent the steam.  Bake for 15 min.  Cool for 10 minutes before cutting or eating.
*Option*  Serve with vanilla ice cream.

eggwashed before baking

Warm and gooey