Apple Tart
Ingredients
Pastry
2 cups all-purpose flour
½ teaspoon kosher salt
1 tablespoon sugar
12 tablespoons cold unsalted butter, diced (do not use your Mandoline for this step)
½ cup ice water
Apple Filling
4 Granny Smith apples
½ cup sugar
3 tablespoons (½ stick) cold unsalted butter, diced
½ cup apricot jelly
2 tablespoons water
You may also like
-
Ceramic Nonstick Family Size Skillet
Regular price $59.99Regular price -
Stacks Ceramic Cookware Set with Electric Burner
Regular price From $119.99Regular price
Instructions
The Pastry
In a food processor fitted with the steel blade, combine the flour, salt, and sugar. Pulse a few times to mix. Add the butter and pulse 10 to 12 times until the butter is in small bits.
With the motor running, slowly pour in the ice water and pulse just until the dough comes together. Transfer the dough to a floured surface, knead quickly into a ball, wrap in plastic, and refrigerate for at least 1 hour.
Line a sheet pan with parchment paper. Roll the dough slightly larger than 10 x 14 inches, then trim the edges with a knife. Place the dough on the sheet pan and refrigerate while preparing the apples.
Preheat the oven to 400°F.
The Apple Filling
While oven preheats, peel, core, and halve the apples through the stem. Using a Mandoline, thinly slice the apples.
Arrange overlapping slices down the middle of the tart and continue creating rows on both sides until the pastry is covered.
Sprinkle with ½ cup of sugar and dot with the diced butter. Bake for 45 minutes to 1 hour, rotating the pan halfway through, until the pastry is golden and the edges of the apples begin to brown. If the pastry puffs up, cut a small slit to release air.
In a small saucepan, heat the apricot jelly and water until smooth. Brush the mixture over the warm apples and pastry.
Allow to cool slightly, then serve warm with vanilla ice cream and enjoy this delicious fall treat!
