This French Apple Tart was sooo easy (if you have a food processor especially) and delicious! It would be great as a fall treat, but I wanted to try it out . . . NOW! If followed exactly you will get a nice flaky crust. I got the recipe from the Food Network. It's by the "Barefoot Contessa", Ina Garten. But I made a few changes, so I am giving you my version below. It is a very rustic dessert, reminicent of true French food. We added a scoop of Vanilla Ice Cream on top, and it was gone within minutes!
French Apple Tart
For the pastry:
2 C. Flour
1/2 t. Salt
1 T. Sugar
12 T. Butter, very cold and diced into small pieces
1/2 C. Ice Water
For the apple filling:
4 Granny Smith Apples (Mine were large and I only needed 3)
1/4 C. Sugar
1/4 C. Brown Sugar
4 T. Butter diced small
For the glaze:
1/2 C. Apricot Jam
2 T. Apple Juice or Water
For the pastry place the flour, salt, and sugar into the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the diced butter and pulse 10-12 times, until the butter is in small pea-like pieces and the mixture is crumbly. While the motor is running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Do NOT overmix. Dump onto a floured board and knead qickly into a ball. Wrap in plastic and refrigerate at least 1 hour. (I left mine overnight. Took it out of the fridge and let it rest for a few minutes, and it was fine.)
Preheat the oven to 400 degrees. Line a sheet pan with a couple of layer of parchment paper. If you don't have any--spray the pan well, but you will have spill over and a burnt sticky mess. It will clean up after soaking.
Roll the dough slightly larger than 10x14". Using a ruler and a small knife, trim the edges to the exact size. Place the dough on the prepared sheet pan and refrigerate while you get the apples ready.
Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and melon baller. Slice the apples crosswise in 1/4" thick slices. Place overlapping slices of apples diagonally down the middle of the dough and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Sprinkle with both sugars and cinnamon overall. Dot with butter.
Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry bubbles up in an area, cut a slit into it. The top with look carmelized and a little burnt. Don't worry--it will taste delicious. The juices will tend to burn the pan a bit.
Heat the apricot jam and apple juice until it begins to bubble. Place in a sieve (strainer) and press through--leaving out the big chunks of apricot. Brush onto your finished tart. Using a spatula, loosen the tart from the pan or move to a serving tray. If left to cool it will stick to the original pan. Serve warm or at room temperature. Top with Vanilla Ice Cream!! 6 Servings