Rustic Apple Tart

Roll the puff pastry sheet out to 1/4 inch thick and with a fork prick the bottom leaving a border around the edge. You can roll the pastry out to a rectangle or any shape you want. Remember the border will rise around the apples. Put the pastry back in the frig until you are ready to bake the tart.

Prepare your apples. Peel and slice them thinly. Cut them into pretty half moon shapes and put them in a bowl with the brown sugar, lemon juice and spices. They can sit a couple of hours; the lemon juice will prevent browning.

Take the pastry out of the frig. Place it on a sheet of parchment on a cookie sheet or flat pan. Arrange the apples in the tart about 3 layers deep, inside the border.

With a pastry brush, brush the border with the egg wash, which is simply the egg yolk beaten with the cream or milk. Do not let the egg wash drip down the sides of the pastry because that will seal the pastry and prevent rising.

Put the pastry in the oven and turn it down to 400 degrees. Cook for 35 to 40 minutes.

Melt the apricot preserves and brush over the top of the tart.

Serve with whipped cream - to make the bourbon whipped cream, whip the cream and add the confectioner's sugar after it has come to the soft peaks stage. When the whipped cream is as stiff as you want it, fold in the bourbon.