Rustic Apple Tart

• Vegetarian

• Produce

  • 4 Golden delicious apples-peeled, cored and cut into 1/4-inch-thick slices, large

• Condiments

  • 2 tbsp Apricot preserves

• Baking & Spices

  • 1 9/16 cups All-purpose flour
  • 1 Pinch Salt
  • 3 1/2 tbsp Sugar

• Drinks

  • 1/3 cup Ice water

• Dairy

  • 1 1/2 sticks Butter, unsalted

Found on foodandwine.com

Description

Ingredients

• 1 1/2 cups plus 1 tablespoon all-purpose flour
• Pinch of salt
• 1 1/2 sticks (6 ounces) cold unsalted butter, cut into 1/2-inch pieces, plus 2 tablespoons melted
• 1/3 cup ice water
• 3 1/2 tablespoons sugar
• 4 large Golden Delicious apples—peeled, cored and cut into 1/4-inch-thick slices
• 2 tablespoons melted and strained apricot preserves

Directions

• In a food processor, pulse 1 1/2 cups of the flour with the salt. 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, about 5 seconds. Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk. On a lightly floured work surface, roll out the dough into a 16- to 17-inch round about 1/4 inch thick. Line a large unrimmed baking sheet with parchment paper. Roll the dough around the rolling pin and unroll it onto the prepared baking sheet. In a small bowl, combine 2 tablespoons of the sugar with the remaining 1 tablespoon of flour and sprinkle over the dough. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Fold the dough over the apples in a free-form fashion. Brush the apples with the melted butter and sprinkle with the remaining 1 1/2 tablespoons of sugar. Refrigerate the unbaked tart until slightly chilled, about 10 minutes. Preheat the oven to 400°. Bake the tart in the center of the oven for 1 hour, or until the apples are tender and golden and the crust is deep golden and cooked through. Brush the apples with the melted preserves. Slide the parchment onto a wire rack and let the tart cool slightly before serving.