Apple Tart

Apple Tart

Ingredients:

For the puff pastry

• 3/4 cup flour

• 1/4 tsp salt

• 8 tbsp unsalted butter, cubed

• 3 tbsp ice water

For the apples

• 1 1/2 pounds apples, about 4 medium apples

• 1 1/2 to 2 tbsp melted butter

• 2 tbsp sugar

For the glaze

• 1/4 cup apricot jam

• 1 tsp lemon juice

1. To make the puff pastry, in the bowl of a stand mixer fitted with the paddle attachment, mix flour and salt. Add the cubes of butter and mix until the butter is in just slightly smaller pieces, Add the water, 1 tablespoon at a time, and mix until the dough forms a cohesive mass, which will still be a bit shaggy. On a lightly floured countertop, pat the dough out into a rough rectangle.

2. With a rolling pin, roll the dough into a rough rectangle approximately 10 x 5-inches.

3. Fold the dough over in thirds, starting with one side being folded over the center.

4. Then fold the other end over the center.

5. Now turn the dough so that the short ends of the rectangle are back on the left and the right. You've done one "turn."

6. Repeat that process of rolling out the dough again as you just did, folding left over the center, then right over the center. That is your second "turn." Repeat during two more "turns" until you've done a total of four turns. Wrap the dough and chill it at least 2 hours.

7. Do two more turns of the rough, rolling and folding (at this point, you will have done a total of six turns), then wrap the pastry and chill it for at least an hour, until ready to use.

8. When ready to prepare and bake the tart, line a round 12-inch pizza pan with parchment paper.

9. On a lightly floured countertop roll the pastry into a 14-inch circle. Trim the dough with a paring knife so it's a 12-inch circle. If you don't have a similar-sized ring or pan, you can eyeball it. Fold the dough in half, which makes it easier to handle, then transfer it to the baking sheet and unfold it. Place the prepared crust in the refrigerator to chill.

10. Peel and core the apples. Slice the apples as thinly as possible.

11. Remove the dough from the refrigerator and arrange the apples in concentric circles over the pastry, leaving a small border of dough around them.

12. Brush or drizzle the melted butter over the apples, as well as on the crust making the border, then sprinkle the sugar over the apples and exposed crust.

13. Bake the tart in a preheated 400ºF until the apples and the crust are deep golden-brown, about 25 to 30 minutes. Let cool for 10 minutes.

14. While the tart is cooling, in a small saucepan, heat the apricot jam on low heat. Stir in the lemon juice. Remove from heat and brush over cooled tart.

NOTES & TIPS:

• I have always enjoyed pies but find that over the years I am leaning more towards tarts. I enjoy making them as well as eating them. They somehow suit my palate more.

• The pastry for this tart can be made in advance and stored in the refrigerator for up to 2 days or for 3 months in the freezer.

• When arranging the apples place them very close together.

• This Apple Tart is best served the day it is made.