A classic french tart with a thin crust topped by sliced apples
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Adapted from Ina Garten.
- For Crust:
- 2 cups flour
- 1 tablespoon sugar
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, diced and chilled
- 1/2 cup ice water
- For Topping:
- 3 large Granny Smith apples, peeled, cored, and cut into 1/4 inch slices
- 1/2 cup sugar, divided
- 4 tablespoons unsalted butter, diced
- 1/3 cup apricot jelly
- 2 tablespoons water
Make Crust: Place flour, sugar, and salt in the bowl of a food processor. Pulse to combine. Add butter and pulse until it is the size of peas, about 1 minute. Add ice water and pulse just until dough comes together.
Wrap dough in plastic wrap and chill in refrigerator for one hour.
Preheat oven to 400°F. Line a baking sheet with parchment paper.
On a lightly floured surface, roll dough out to a 10 by 12 inch rectangle. Sprinkle 1/4 cup sugar over dough. Arrange apple slices across dough in three rows, overlapping pieces tightly. Sprinkle apples with remaining 1/4 cup sugar and 4 tablespoons of butter.
Bake tart until pastry is golden and apples have started to brown, about 50 minutes.
As tart is cooling, gently warm apricot jelly with water and stir until combined. Brush evenly over apples to glaze.