- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 2 tbsp sugar
- 1 1/2 sticks 12 tbsp cold butter, cut into 1/2 inch pieces
- 1/4 cup ice water
- 3 large baking apples
- 1/3 cup sugar
- 1 tap vanilla extract
- 1 tap cinnamon
- 2 tbsp unsalted butter melted
- 1/8 tsp salt
Assembling and Baking
- 1 tbsp all-purpose flour
- 1 egg beaten
- 2 tbsp turbinado sugar
- 1 tbsp apricot jelly
- 1 1/2 tsp water
- Blend together flour, sugar, salt and sugar in a food processor or blender. Pulse a few times to combine.
- Add butter and pulse a couple times until butter is about the size of peas.
- Add water and pulse a few times until moistened and very crumbly.
- Transfer dough to floured work surface and kneed a few times until mixture just barely comes together into a ball. Then form into a flat disk.
- Lightly flour work surface and dough and roll disk into an 8-10 inch circle. Make sure to turn dough and reapply flour as needed to keep from sticking to work surface and rolling pin.
- Transfer dough to a parchment lined baking sheet and refrigerate while you prepare the filling.
- Peel, core and cut apples into 1/8 inch slices.
- Add sugar, vanilla, cinnamon, melted butter and salt to apples and toss to combine.
Assembly and Baking
- Take dough out of fridge and slide it onto your work surface with the parchment paper.
- Roll out the dough further into a 14 inch circle, about 1/8 inch thick. (It’s ok if the edges are not perfect, this meant to be more rustic.)
- Sprinkle 1 tbsp flour over flour.
- Arrange the apple slices on top in overlapping concentric circles within three inches of the pastry edge.
- Fold the edges of the dough over the apples, creating pleats as you go.
- Using a pastry brush, brush the pleated dough you just folder over with the beaten egg.
- Sprinkle 2 tbsp of the turbinado sugar over the crust and fruit filling.
- Chill the assembled tart in the fridge for 15 minutes.
- Preheat over to 350 degrees and set oven rack to the center position
- Bake for 55-60 minutes, or until apples are tender and crust is a golden brown.
- Mix apricot jelly and water in microwave safe bowl.
- Microwave for about 20 seconds, until bubbling.
- Using a pastry brush, brush jelly mixture over the apple filling.