Ingredients:

  • 1 1/4 cups (150g) all-purpose flour, plus extra for dusting
  • 1/2 teaspoon (2g) salt
  • 1/2 cup (115g) cold unsalted butter, cut into small cubes
  • 3-5 tablespoons (45-75ml) ice water
  • 4-5 medium apples (such as Granny Smith, Honeycrisp, or Pink Lady), peeled, cored, and thinly sliced
  • 2 tablespoons (30g) unsalted butter
  • 2 tablespoons (30ml) apple juice (or Calvados)
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon (7g) all-purpose flour
  • 1 tablespoon lemon juice
  • 2 tablespoons apricot jam
  • 1 tablespoon water

Instructions:

  1. Combine flour and salt in a food processor or bowl. Cut in cold butter until the mixture resembles coarse crumbs. Gradually add ice water until the dough just comes together. Form the dough into a disc, wrap in plastic, and chill for at least 1 hour.
  2. Melt butter in a large skillet over medium heat. Add apple slices, apple juice/Calvados, sugar, cinnamon, and nutmeg. Cook, stirring occasionally, until apples are softened but still hold their shape (about 8-10 minutes). Stir in flour and lemon juice. Remove from heat and let cool slightly.
  3. Roll out the chilled pastry on a lightly floured surface to a 12-inch circle. Carefully transfer the pastry to the tart pan, pressing it into the bottom and sides. Trim excess pastry and crimp the edges (or use a fork to press the edges).
  4. Line the pastry with parchment paper and fill with pie weights or dried beans. Bake in a preheated oven (375°F/190°C) for 15 minutes. Remove the parchment paper and weights and bake for another 5-7 minutes, or until lightly golden.
  5. Arrange the apple slices attractively in the tart shell. Bake for 25-30 minutes, or until the crust is golden brown and the apples are tender.
  6. While the tart is baking, heat apricot jam and water in a small saucepan over low heat until melted and smooth. Brush the warm glaze over the apples immediately after removing the tart from the oven.
  7. Let the tart cool completely before removing it from the tart pan. Serve warm or at room temperature.