Inspirational Rustic French Apple Tart

INGREDIENTS

FOR THE CRUST

1-1/2 sticks (12 tablespoons) very cold unsalted butter, cut
into 1/2-inch pieces

FOR THE FILLING

FOR ASSEMBLING & BAKING

INSTRUCTIONS

Make the crust: Line a baking sheet with parchment paper. In
a food processor fitted with the steel blade, combine the flour, salt and
sugar. Pulse briefly to combine. 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 and very crumbly, about 5 seconds.
Transfer the dough to a lightly floured work surface and knead a few times,
just until it comes together into a cohesive ball. Pat the dough into a disk.
Flour your work surface again and dust the dough with flour, as well. Using a
rolling pin, roll into a circle 8 to 10 inches in diameter, turning and adding
more flour as necessary so the dough doesn’t stick. Transfer the dough to the
parchment-lined baking sheet and refrigerate while you prepare the filling
(you’ll roll the dough out further on the parchment paper so go ahead and clean
your work surface).

Make the Filling: Peel, core, and cut the apples into
1/8-inch-thick slices (you should have about 4 cups) and place in a large bowl.
Add the sugar, vanilla, cinnamon, melted butter, and salt; toss to combine.

Take the dough from the fridge and slide the parchment paper
onto the countertop. Roll the dough, directly on the parchment paper, into a
14-inch circle about 1/8 inch thick. It’s fine if the edges are a little
ragged. Place the parchment and dough back on the baking sheet – the pastry
should curve up the lip of the pan.

Assemble the tart: Sprinkle the flour evenly over the
pastry. Arrange the apple slices on top in overlapping concentric circles to
within 3 inches of the edge. Don’t worry about making it look perfect! It
doesn’t make much difference in the end and you don’t want the dough to get too
warm. Fold the edges of the dough over the apples in a free-form fashion,
working your way around and creating pleats as you go. Patch up any tears by
pinching a bit of dough from the edge.

Using a pastry brush, brush the pleated dough evenly with
the beaten egg. Sprinkle half of the turbinado sugar over the top crust and
half over the fruit. Chill the assembled tart in the fridge for 15 to 20
minutes.

Meanwhile, preheat the oven to 350°F and set an oven rack in
the center position.

Bake for 55 to 65 minutes, or until the apples are tender
and the crust is golden and cooked through. (It’s okay if some of the juices
leak from the tart onto the pan. The juices will burn on the pan but the tart
should be fine — just scrape any burnt bits away from the tart once it’s
baked.) Transfer the pan to a rack and let cool.

While the tart cools, make the optional glaze. In a small bowl,
mix the apricot jam with 1-1/2 teaspoons water. Heat in the microwave until
bubbling, about 20 seconds. Using a pastry brush, brush the apples with the
apricot syrup.

Use two large spatulas to transfer the tart to a serving
plate or cutting board. Slice and serve warm or at room temperature. The tart
is best served on the day it is made, but leftovers will keep, loosely covered
on the countertop, for a few days.

Make Ahead: The dough can be made up to 3 days in advance
and refrigerated. Allow it to sit at room temperature for about 15 minutes or
until pliable before rolling.

Freezer-Friendly Instructions: The assembled tart may be
frozen for up to 3 months. To freeze, place the baking sheet in the freezer
until the tart is frozen, then wrap tightly. (Wait until right before baking
the tart to brush the beaten egg and sprinkle the sugar onto the crust.) Bake
directly from the freezer. (It may take a few extra minutes to bake from
frozen.)

This article and recipe adapted from this site

surfjah