Ingredients

The following ingredients have 4 Servings
  • 1 1/2 cups all-purpose flour (plus 1 tablespoon)
  • pinch salt
  • 12 tablespoons unsalted butter (cold( (cut into 1/2-inch pieces, plus 2 tablespoons melted)
  • 1/3 cup ice water
  • 3 1/2 tablespoons sugar
  • 4 large apples (peeled, cored and cut into 1/4-inch-thick slices)
  • 2 tablespoons apricot preserves (melted)

Instruction

  • Preheat the oven to 400 degrees.
  • Add 1-1/2 cups flour and salt to a food processor and pulse to combine. Add the cold butter and process about 5 seconds, just until the butter is the size of peas. Sprinkle the ice water over the mixture and process just until moistened, another 5 seconds.
  • On a lightly floured surface, knead the dough until it comes together and pat into a disk. Add a little more flour to the surface and roll out the dough into a 16- to 17-inch circle.
  • Line a large baking sheet (unrimmed) with parchment paper. Roll the dough around the rolling pin and unroll it onto the prepared baking sheet (this is the hardest part - be patient!)
  • Mix together 2 tablespoons sugar and 1 tablespoon flour and sprinkle over the dough. Arrange the apple slices on top in overlapping circles, leaving and edge of 3 inches.
  • Fold the dough over the apples then the apples with melted butter and sprinkle with 1-1/2 tablespoons sugar.
  • Refrigerate the unbaked tart 10 minutes until slightly chilled.
  • Bake for 1 hour, or until the apples are tender and golden and the crust is deep golden. Brush the apples with the melted preserves. Slide the parchment onto a wire rack and let the tart cool slightly before serving.