Soooo easy, so simple, so apple-y, so flakey (the crust) so moist… just scrumptious.  Served this tart the other evening and friends Jason and Trent were ecstatic.  Well, that may be too strong of a word, but for grown men, they were all smiles.  I’m so happy I finally made an apple tart worth posting.  My mom makes a beautifully simple tart but I can’t seem to master it.  I’ve tried various recipes and ideas and although good, not great.  Until this one.   Found this with who else, but Ina Garten…   enjoy this and make this – you will not disappoint.

apple tart (from Ina Garten Food Network):

2 cups flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup ice water

4 granny smith apples
1/2 cup sugar
4 tablespoons cold unsalted butter, diced small
1/2 cup apricot jelly, or warm, strained apricot jam
2 tablespoons calvados, rum or water

For the crust – place flour, salt and sugar in a food processor and pulse to combine.

Add the cold diced butter and pulse 10-12 times until the butter chunks are about the size of peas.

Get your ice water ready – make sure it is really cold (I make a tall glass of ice water, then measure out the water after it has a chance to really get cold).

With the motor runnIMG_5151ing, add the water and pulse until the dough just starts to come together.  Stop.

Remove from machine and dump onto a floured surface and quickly form into a ball.  Make sure all the flour is incorporated.  Wrap the dough in plastic wrap, then flatten the ball to form a disc shape.  Let sit in fridge for at least one hour.

Preheat the oven to 400 degrees and line a sheet pan with parchment.

Roll the dough so that it is slightly larger than a 10×14 rectangle — and transfer to your baking sheet.  To transfer, roll the dough around your pin quickly and unroll on the parchment.

Peel, cut, core and slice your apples.  Cut them in half, through the stem.  Core.  Then slice crosswise in 1/4 inch slices.

Place overlapping slices of apples diagonally across the tart.  And continue on both sides until the dough is covered.  Sprinkle with the full (seems like a lot) 1/2 cup sugar.  Dot the apples with the small bits of butter as shown.

Bake for about 45 m to an hour (mine took an hour) – and rotate the pan at least once during baking.  Heat your jam and spirit (or water) and strain through a small sieve.  Gently brush the glaze over the tart.  Take a large spatula and loosen the tart from the pan.  Some of the sugar may have caramelized and it will stick if not unstuck while warm.

This was delicious warm, room temp and the next few days too.  You can also serve cold if that is what you like

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