Thinly sliced apples over a flaky crust, finished off with an apricot glaze – this tart is really something special. And truth be told, I was looking for a reason to use this new-to-me rectangular tart pan!
- 1 1/3 cups flour
- 1/2 teaspoon salt
- 8 tablespoons butter
- 1/4 cup ice water
- 3 – 4 Granny Smith apples
- 1/2 cup granulated sugar
- 4 tablespoons butter, cut into small pieces
- 1/4 cup apricot jam
- In a food processor, combine flour salt and butter. Add the ice water and pulse until mixture just begins to clump. Form into a disk and wrap in plastic wrap. Chill for an hour.
- Preheat oven to 400º. Roll out the dough and ease into a 4.5″ x 14″ rectangular tart pan.
- Peel, core, and quarter apples, slice 1/4″ thick. Fan apples over crust, sprinkle with sugar, dot with the butter. Bake for 45 minutes.
- Warm up the apricot preserves with 1/2 tablespoon of water. Press through a sieve and brush on the baked tart.
