Apricot Glazed Apple Tart


1 1/2 cups all-purpose flour, plus 1 tablespoon
Pinch of salt
1 1/2 sticks cold unsalted butter cold unsalted butter<
3 1/2 tablespoons sugar
4 larges red apples, such as Golden Delicious, peeled, cored and cut into 1/4-inch-thick slices
2 teaspoons cinnamon
2 tablespoons apricot preserves, melted and strained


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 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 and cinnamon. 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.




This recipe is based on one by Jacques Pépin.The baked tart can be stored overnight at room temperature. Simply reheat in a 325° oven before serving.


4.0 servings


Wednesday, February 10, 2010 - 5:41pm


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