French Apple Tart

🥘 Ingredients

• all-purpose flour 2 cups
• kosher salt ½ tsp
• sugar 1 Tbsp
• unsalted butter 12 Tbsp
• ice water ½ cup
• Granny Smith apples 4
• sugar ½ cup
• unsalted butter 4 Tbsp
• apricot jelly ½ cup
• Calvados or rum 2 Tbsp

1. 1

   For the pastry, place all-purpose flour , kosher salt , and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add cold unsalted butter diced and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic wrap and refrigerate for at least 1 hour .
2. 2

   Preheat the oven to 400°F. Line a sheet pan with parchment paper.
3. 3

   Roll the dough slightly larger than 10 by 14 inches using a rolling pin . Using a ruler and a small knife , trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
4. 4

   Peel Granny Smith apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller . Slice the apples crosswise into 1/4-inch thick slices. 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. Sprinkle with sugar and dot with cold unsalted butter small-diced.
5. 5

   Bake for 45 to 60 minutes , until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. The apple juices will burn in the pan but the tart will be fine!
6. 6

   When the tart is done, heat apricot jelly together with Calvados or rum and brush the apples and the pastry completely with the jelly mixture using a pastry brush . Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.