French Apple Tart 法式蘋果塔

Ingredients

Makes 6 servings

Pastry:

• 2 cups all purpose flour
• 1/2 tsp salt
• 1 tbsp sugar
• 12 tbsp (1 1/2 sticks) cold unsalted butter, diced
• 1/2 cup ice water

Apple:

• 4 granny smith apples
• 1/2 cup sugar
• 4 tbsp (1/2 stick) cold unsalted butter, diced 
• 1/3 cup apricot jam, warm in microwave, and sieved
• 2 tbsp Calvados, rum, or water

Method

1. In a food processor with the steel blade, add the flour, salt, and sugar and pulse for a few seconds to combine.
2. Add the butter and pulse a few times until the butter is in small bits. 
3. Pour the ice water down the feed tube and pulse just until the dough starts to come together.
4. Transfer the dough onto a floured surface and knead into a ball quickly. Wrap in plastic and refrigerate for at least 1 hour.
5. Preheat the oven to 400ºF. Line a baking pan with parchment paper.
6. Roll the dough slightly larger than 10" x 14". Trim the edges with a knife.
7. Place the dough on the prepared baking pan and refrigerate while you prepare the apples.
8. Peel the apples and cut them in half through the stem.
9. Remove the stems and cores with a sharp knife.
10. Slice the apples crosswise in 1/4" thick slices. 
11. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. 
12. Sprinkle with 1/2 cup sugar and dot with butter.
13. Bake for 45 to 60 minutes, until the pastry is browned and the edges of the apples start to brown.
14. Rotate the pan once during cooking. The apple juices will burn in the pan but the tart will be fine.
15. Heat the apricot jam together with Calvados and brush the apples and the pastry completely with the jam mixture.
16. Loosen the tart with a spatula so it doesn't stick to the paper.
17. Allow to cool and serve warm.

Recipe adapted from Barefoot Contessa Back to Basics