Notes: This looks like you bought it in Paris! It is so easy and is always so impressive! Thanks to INA GARTEN (THE BAREFOOT CONTESSA) for this amazing recipe.
I once took it to a client’s house and he asked,” Where did you buy this?” LOL. As I said, it does impress! P.S. I used Calvados in the apricot jelly/jam. Be sure to sieve the jam if you can’t find the jelly. You don’t want clumps in your glaze. Also, I like to pair this with a scoop of vanilla or tres leches ice cream.
For the Pastry:
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter – diced
1/2 cup ice water
For the Apples:
4 Granny Smith apples
1/2 cup sugar
4 Tablespoons (1/2 stick) cold unsalted butter, small diced
1/2 cup apricot jelly or warm sieved apricot jam
1 tablespoons Calvados, rum or water
Getting it done:
1. For the pastry – place the flour, salt and sugar in the bowl of a food processor fitted with the steel blade.
Pulse for a few seconds to combine. Add the butter and pulse 10-12 times until the butter is in small bits the size of peas.
With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together.
Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
2. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
3. Roll the dough slightly larger than 10 by 14 inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
4. Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller.
Slice the apples crosswise in 1/4 inch think slices.
Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices.
Sprinkle with the full 1/2 cup sugar and dot with the butter.
5. Bake for 45 minutes to 1 hour until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking.
If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don’t worry! The apple juices wiil burn in the pan but the tart will be fine!
When the tart’s done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture.
Loosen the tart with a metal spatula so it doesn’t stick to the paper and allow to cool. Serve warm or at room temperature.
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