Rustic French Apple Tart

L�ke an apple p�e w�thout the pan, th�s French apple tart cons�sts of a th�n layer of sl�ced apples baked atop a buttery, flaky crust.

INGRED�ENTS
FOR THE CRUST

• 1-1/2 cups all-purpose flour, spooned and leveled
• 1/2 teaspoon salt
• 2 tablespoons granulated sugar
• 1-1/2 st�cks (12 tablespoons) very cold unsalted butter, cut �nto 1/2-�nch p�eces
• 1/4 cup very cold water

FOR THE F�LL�NG

• 1-3/4 lbs bak�ng apples (3 large)
• 1/3 cup sugar
• 1 teaspoon van�lla extract
• 1 teaspoon c�nnamon
• 2 tablespoons unsalted butter, melted
• 1/8 teaspoon salt

FOR ASSEMBL�NG & BAK�NG

• 1 tablespoon all purpose flour
• 1 egg, beaten
• 2 tablespoons turb�nado sugar
• 1 tablespoon apr�cot jelly or jam, opt�onal for glaze

INSTRUCT�ONS

1. Make the crust: L�ne a bak�ng sheet w�th parchment paper. �n a food processor f�tted w�th the steel blade, comb�ne the flour, salt and sugar. Pulse br�efly to comb�ne. Add the cold butter and process just unt�l the butter �s the s�ze of peas, about 5 seconds. Spr�nkle the �ce water over the m�xture and process just unt�l mo�stened and very crumbly, about 5 seconds. Transfer the dough to a l�ghtly floured work surface and knead a few t�mes, just unt�l �t comes together �nto a cohes�ve ball. Pat the dough �nto a d�sk. Flour your work surface aga�n and dust the dough w�th flour, as well. Us�ng a roll�ng p�n, roll �nto a c�rcle 8 to 10 �nches �n d�ameter, turn�ng and add�ng more flour as necessary so the dough doesn�t st�ck. Transfer the dough to the parchment-l�ned bak�ng sheet and refr�gerate wh�le you prepare the f�ll�ng (you�ll roll the dough out further on the parchment paper so go ahead and clean your work surface).
2. Make the F�ll�ng: Peel, core, and cut the apples �nto 1/8-�nch-th�ck sl�ces (you should have about 4 cups) and place �n a large bowl. Add the sugar, van�lla, c�nnamon, melted butter, and salt; toss to comb�ne.
3. Take the dough from the fr�dge and sl�de the parchment paper onto the countertop. Roll the dough, d�rectly on the parchment paper, �nto a 14-�nch c�rcle about 1/8 �nch th�ck. �t�s f�ne �f the edges are a l�ttle ragged. Place the parchment and dough back on the bak�ng sheet � the pastry should curve up the s�des of the pan.
4. Assemble the tart: Spr�nkle the flour evenly over the pastry. Arrange the apple sl�ces on top �n overlapp�ng concentr�c c�rcles to w�th�n 3 �nches of the edge. Don�t worry about mak�ng �t look perfect! �t doesn�t make much d�fference �n the end and you don�t want the dough to get too warm. Fold the edges of the dough over the apples �n a free-form fash�on, work�ng your way around and creat�ng pleats as you go. Patch up any tears by p�nch�ng a b�t of dough from the edge.
5. Us�ng a pastry brush, brush the pleated dough evenly w�th the beaten egg. Spr�nkle half of the turb�nado sugar over the top crust and half over the fru�t. Ch�ll the assembled tart �n the fr�dge for 15 to 20 m�nutes.
6. Meanwh�le, preheat the oven to 350�F and set an oven rack �n the center pos�t�on.
7. Bake for 55 to 65 m�nutes, or unt�l the apples are tender and the crust �s golden and cooked through. (�t�s okay �f some of the ju�ces leak from the tart onto the pan. The ju�ces w�ll burn on the pan but the tart should be f�ne -- just scrape any burnt b�ts away from the tart once �t�s baked.) Transfer the pan to a rack and let cool.
8. Wh�le the tart cools, make the opt�onal glaze. �n a small bowl, m�x the apr�cot jam w�th 1-1/2 teaspoons water. Heat �n the m�crowave unt�l bubbl�ng, about 20 seconds. Us�ng a pastry brush, brush the apples w�th the apr�cot syrup.
9. Use two large spatulas to transfer the tart to a serv�ng plate or cutt�ng board. Sl�ce and serve warm or at room temperature. The tart �s best served on the day �t �s made, but leftovers w�ll keep, loosely covered on the countertop, for a few days.
10. Make Ahead: The dough can be made up to 3 days �n advance and refr�gerated. Allow �t to s�t at room temperature for about 15 m�nutes before roll�ng, or unt�l pl�able.
11. Freezer-Fr�endly �nstruct�ons: The assembled tart may be frozen for up to 3 months. To freeze, place the bak�ng sheet �n the freezer unt�l the tart �s frozen, then wrap t�ghtly. Bake d�rectly from the freezer.
    
    Recipe Adapted From onceuponachef