Preheat oven to 400 degrees (200 C).
Roll out one puff pastry sheet to 12-inch (30 cm) square on lightly floured surface. Line 8-inch (20 cm) square baking dish with pastry, leaving 1-inch (2.5 cm) overhang on all sides. Combine remaining ingredients except apples in a large bowl. Add apples and toss well.
Spoon apple mixture into prepared pastry. Dot top of apples with butter. Roll out second pastry sheet to an 11-inch (28 cm) square. Brush overhang of bottom pastry with water. Top tart with second sheet. Press pasty edges together to seal. Trim edges to 1/2 inch (1.25 cm). Using small sharp knife, cut slits in top of tart for steam to escape. Bake until pastry is golden brown and fruit is tender, about 1 hour. Serve warm or at room temperature.
*Note: If you don't want to use apples for this tart, cherries or blueberries would be a nice substitution, or any fruit of your choice.
Makes 6 servings.
Date: February 8, 2002