2 cups all-purpose flour
1/2 teaspoons kosher salt
1 tablespoon sugar
12 tablespoons cold unsalted butter, diced
1/2 cup ice water
4 Granny Smith apples
1/2 cup sugar
4 tablespoons cold unsalted butter, small-diced
4 tablespoons apricot jelly
2 tablespoons Calvados, rum, or water
- Place the first three ingredients in a bowl and cut in butter until pea sized. I’m cooking in a little, modesty furnished Polish apartment kitchen, so I used two knives. You can also use a pastry blender or food processor.
- Add just enough ice water that the mixture begins to come together as a dough.
- Kneed into a ball, wrap, and refrigerate for at least one hour.
- Preheat oven to 400 degrees; line a sheet pan with parchment paper.
- Roll the dough until it’s just over 10 x 14 inches, place the dough on the parchment, and refrigerate.
|How do you like my rolling pin?|
- Peel apples, and slice in half – top to bottom.
- Remove stem and seeds (I used a small knife and a teaspoon).
- Slice the apples crosswise, approx. 1/4 inch thick.
- Arrange the slices diagonally on the dough.
- Sprinkle the apples with sugar and dot with butter.
- Bake for 45 minutes to one hour, until browned.
- Heat the jelly and which ever liquid you’re using, brush the entire tart with the jelly mixure.
|I had trouble separating the tart and paper while warm or cool – ended up filling it onto a greased parchment and peeling away forever!|
- Loosen the tart so it doesn’t stick to the paper. (This is what I had difficulty doing.)
- Serve warm or at room temperature.