Ina Garten's French Apple Tart

Ed is a huge fan of apple pie, so I thought this would be a popular dessert. It’s beautiful, and it was all eaten, but I don’t think I’ll make it again. Unless, Ina, you’re out there (or an Ina fan who has had better luck with this) to tell me where I went wrong. The dough wasn’t as puffy as I had expected and it wasn’t about to let go of the parchment paper.

Source: Barefoot Contessa – back to basics

Ingredients

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

Directions

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.