1 sheet frozen puff pastry, thawed
3 Granny Smith apples, peeled, cored and sliced ¼-inch thick
4 Tbsp. apricot preserves
½ tsp. ground cinnamon
2 Tbsp. crystallized ginger, chopped
• Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. Unfold the puff pastry onto the baking sheet and lightly smooth out the creases.
• Mix the apricot preserves with 1 tablespoon water in a small, microwave-safe bowl. Microwave on high 30 seconds, add the cinnamon, and stir to combine.
• Brush the puff pastry liberally with half the apricot mixture. Sprinkle the ginger over the apricot preserves, then arrange the apples in a circle so they overlap slightly, leaving 1½ inches of puff pastry around the edge. Gently fold up the edges to create a rim. Brush the remaining apricot mixture over the apples and the edges of the puff pastry.
• Bake for 18 to 20 minutes, until the pastry is nicely browned and flaky. Remove from the oven and serve warm or at room temperature.