FRENCH APPLE TART

By Golfwidow7

Ingredients

• PASTRY
• 2 C all purpose flour
• 1/2 tsp kosher salt
• 1 Tbl sugar
• 12 Tbl (1 1/2 sticks) cold unsalted butter, diced
• 1/2 c ice water
• APPLES
• 4 Granny Smith apples
• 1/2 c sugar
• 4 Tbl (1/2 stick) cold unsalted butter, small diced
• 1/2 C apricot juelly or warm sieved apricot jam
• 2 Tbl rum or water

Details

Servings 6
Adapted from keyingredient.com

Preparation

Step 1

PASTRY
place flour, salt and sugar in bowl of a food processor fitted with the steel blade. Pulse for a few second to combine. Add the butter and pulse 10 to 12 times, until butter is in small bits the size of peas. With motor running pour the ice water down feed tube and pulse just until the dough starts to come together. Dump onto floured board and knead together quickly into a ball. Wrap in plastic wrap and refrigerate for 1 hour.
Preheat oven 400 degrees. Line a sheet pan with parachment paper. Roll dough slightly larger than 10 X 14 inches. Trim edges. Place cough on sheet pan and refrigerate while you prepare apples.
Peel and core apples. Cut apples in slices 1/4 inch thick. Place overlapping slices diagonally down the middle of the tart and continue to make rows on both sides until pastry is comleteely coverd with apples. Sprinkle with 1/2 c sugar and dot with the butter.
Bake for 45 minutes to 1 hour until pastry has browned and the apple edges start to brtown. Rotate pan during cooking. When tart is done heat apricot jelly with rum and cover apples completely. Allow to cool and serve. May also be served warm.