I made this apple tart last week and it was so good we finished it in 2 days! I just had to share it with you. The original recipe is adapted from The Food Network, you can check it out too! The only difference is that I made the crust by hand instead of in a mixer and did not use Calvados to glaze the apples after. I sliced my apples pretty thin this time, you might want to cut them thicker if you want to have more bite to it, if you slice them too thin they tend to get a bit “leathery” after baking.
I wouldn’t leave the dough in the fridge for too long because if it gets too hard, it’s difficult to roll out and you’ll need to wait for it to thaw before you can work on it so maybe check on it at intervals when it’s in the fridge, as long as it’s not soft, you’re good!
For the pastry:
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt ( I used regular table salt)
- 1 tablespoon sugar
- 1½ stick of butter (I used 170 grams)
- ½ cup ice water
For the apples:
- 4 Granny Smith apples (I used Pink Lady apples)
- ½ sugar
- ½ stick cold unsalted butter (I used 60 grams of salted butter)
- ½ cup apricot jelly or warm sieved apricot jam
- 2 tablespoons Calcados, rum, or water
- For the pastry, I did it by hand but you can also use a food processor following the original recipe! Place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and 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 the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
- Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Sprinkle with the full 1/2 cup of sugar and dot with the butter.
- Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. When the tart’s done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. I didn’t have Calvados so I just used apricot jam and water. Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allow to cool and serve warm or at room temperature.