Ingredients
- 1 1/2 cups plus 1 tablespoon all-purpose flour
- Pinch of salt
- 1 1/2 sticks (6 ounces) cold unsalted butter, cut into 1/2-inch pieces, plus 2 tablespoons melted
- 1/3 cup ice water
- 3 1/2 tablespoons sugar
- 4 large Golden Delicious apples—peeled, cored and cut into 1/4-inch-thick slices
- 2 tablespoons melted and strained apricot preserves
In a food processor,
pulse 1 1/2 cups of the flour with the salt. Add the cold butter and
process just until the butter is the size of peas, about 5 seconds.
Sprinkle the ice water over the mixture and process just until
moistened, about 5 seconds. Transfer the dough to a lightly floured work
surface and knead 2 or 3 times, just until it comes together. Pat the
dough into a disk. On a lightly floured work surface, roll out the dough
into a 16- to 17-inch round about 1/4 inch thick.
Step 2
Line a large unrimmed baking sheet with
parchment paper. Roll the dough around the rolling pin and unroll it
onto the prepared baking sheet.
Step 3
In a small bowl, combine 2 tablespoons of
the sugar with the remaining 1 tablespoon of flour and sprinkle over the
dough. Arrange the apple slices on top in overlapping concentric
circles to within 3 inches of the edge. Fold the dough over the apples
in a free-form fashion. Brush the apples with the melted butter and
sprinkle with the remaining 1 1/2 tablespoons of sugar. Refrigerate the
unbaked tart until slightly chilled, about 10 minutes.
Step 4
Preheat the oven to 400°. Bake the tart in
the center of the oven for 1 hour, or until the apples are tender and
golden and the crust is deep golden and cooked through. Brush the apples
with the melted preserves. Slide the parchment onto a wire rack and let
the tart cool slightly before serving.