Gluten Free Puff Pastry Apple Tart

Thaw your puff pastry for at least 1 hour at room temperature before proceeding.
Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and roll out the puff pastry. Use a knife to score the perimeter of the pastry about 1 inch from the edge. You aren't slicing it through, just very gently scoring to help the edges puff up. Use a fork to poke a few holes in the center portion.
Peel and core your apples and slice into roughly 1/4 inch slices. Add to a mixing bowl. In a small dish, whisk up the white sugar, brown sugar, spices and salt and pour over the apples. Toss well to combine.
Arrange the apples in two rows, overlapping them with each other until you get to the scored border of the pastry.
Whisk up the egg in a dish and use a brush to brush around the edges, then sprinkle with the sanding sugar. I like to sprinkle the sugar over the whole recipe, but you can leave it on just the border if you prefer. Cut the butter into small chunks and distribute around the apples.
Bake for 20-25 minutes or until the edges are golden brown and have puffed up.
Let cool for 15 minutes, then slice and serve as is or with vanilla ice cream! I also love a generous drizzle of my gluten free caramel sauce on top!

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