FRENCH APPLE TART (BAREFOOT CONTESSA)
Number Of Ingredients 12
Steps:
- Pulse flour, salt, and sugar in food processor w/ steel blade for a few seconds to combine. Add butter and pulse 10 to 12 times, until butter is size of peas. With motor running, pour ice water into feed tube and pulse until dough starts to come together. Dump onto floured board & knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Roll dough slightly larger than 10 by 14-inches. Using ruler & knife, trim edges. Place dough on sheet pan and refrigerate. Peel & core apples. Slice in 1/4-inch thick slices. Place overlapping slices diagonally down middle of the tart & make diagonal rows on both sides of the first row until the pastry is covered with apple slices. Sprinkle with full 1/2 cup of sugar and dot with the butter. Bake 45 min to 1 hr, until pastry is browned and the edges of the apples start to brown. Rotate pan once during cooking. If pastry puffs up in one area, slit to let out air. After baking, heat apricot jelly with Calvados and brush pastry. Loosen the tart from paper with metal spatula. Cool and serve warm or at room temp.
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