On a lightly floured work surface, roll out the puff pastry
to a 12-by-10-inch rectangle, about 1/8-inch thick. Prick the dough all over with a fork. Transfer the dough to a baking sheet lined with a nonstick-silicone baking mat. Chill for 30 minutes.
Set the oven rack in the middle position. Preheat the oven to 425 degrees F.
Cut the peeled and cored apples in half and cut into 1/2-inch thick vertical slices. Pour the applesauce onto the center of the dough, and using an offset spatula
, spread the sauce over the dough
, leaving a 1/4-inch border. Then in four tight overlapping rows lay the apple slices down over the applesauce. Brush the entire pizza
with the melted butter and dust
heavily with confectioners' sugar. Bake until golden brown, 25 to 30 minutes; rotating the sheet two-thirds of the way through the baking time. Transfer to a wire rack.
While the pizzette is still warm, in a small saucepan
, warm the apricot
jam over low heat until melted completely. Strain through a fine mesh strainer
. Brush the top of the pizzette with the strained jam. Using a pizza wheel
, cut into squares and serve warm.
Cook's Note: Try serving with whipped creme fraiche, vanilla
ice cream, caramel
ice cream or whipped mascarpone cheese
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.