French apple tart

Ingredients:

Dough

• 2 cups premium flour
• 0.5 tsp salt
• 1 tbsp. sugar
• 165g chilled unsalted butter, diced
• 0.5 cups of ice water

Apples

• 4 Granny Smith apples
• 0.5 cups of sugar
• 55 g unsalted butter, cut into small cubes
• 0.5 cups apricot confiture or warm strained apricot jam
• 2 tbsp. l. Calvados or water

Preparation:

1. DoughPlace the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade. Blend for a few seconds. Add the butter and pulse on high for 10-12 pulses until the butter is finely chopped. Without stopping the processor, pour in the ice water and pulse until the dough begins to come together. Turn it out onto a floured board and quickly shape it into a ball.
2. Wrap in cling film and refrigerate for at least 1 hour.
3. Preheat the oven to 200°C. Line a baking sheet with parchment paper. Roll out the dough to a size slightly larger than 25 x 35 cm. Using a ruler and a small knife, trim the edges evenly. Place the dough on the prepared baking sheet and refrigerate while you prepare the apples.
4. Peel the apples and cut them in half. Remove the stems and cores with a sharp knife or a watermelon scoop. Slice the apples crosswise into 0.5 cm thick slices. Lay them diagonally across the entire dough sheet, overlapping them, and continue laying diagonal rows on both sides of the first row until the dough is completely covered with apple slices.
   
   
   I usually leave out the ends of the apples to create a nice pattern. Sprinkle with 0.5 cups of sugar and arrange pieces of butter all over the apples.
5. Bake for 45 minutes to 1 hour, until the crust is golden brown and the edges of the apples are starting to brown. Rotate the baking sheet halfway through baking.
   
   
   If the dough is puffing up in places, cut a small slit with a knife to release steam. Don't worry if you see the apple juice burning on the baking sheet. The tart is fine! When it's ready, heat the apricot jam with the Calvados and coat the apples and dough completely with the apricot mixture.
6. Use a metal spatula to lift the tart off the parchment paper. Let cool and serve warm or at room temperature.