Recipe Index

Ingredients

• 1 ½ cup flour
• ¼ cup granulated sugar
• ¼ tsp salt
• ¼ cup unsalted butter (cold)
• 1 egg yolk
• 2-4 tbsp cold water (as needed)
• 5 apples (peeled, cored and sliced thin)
• 1/3 granulated sugar
• ½ tsp cinnamon
• ¼ tsp nutmeg
• 1 tsp vanilla extract
• 1 tbsp lemon juice
• Dash of salt
• Apricot preserves

Method

1. Stir the flour, ¼ cup of granulated sugar and ¼ teaspoon of salt in a medium bowl, then cut the cold unsalted butter in with a pastry blender until the mixture looks like breadcrumbs.
2. Mix in the egg yolk with a fork, add 2 tablespoons of cold water, and knead the dough gently, adding a little more water only if needed, until it forms a ball; wrap the dough and chill it for 30 minutes.
3. Roll the chilled dough into a ¼-inch-thick circle and ease it into the tart pan, pressing it into the bottom and sides and trimming the excess with the rolling pin; prick the base with a fork and chill the shell while the filling is prepared.
4. Toss the thinly sliced apples with ⅓ cup of granulated sugar, the cinnamon, nutmeg, vanilla extract, lemon juice and a dash of salt, and leave the fruit to macerate for 10 to 15 minutes.
5. Stir the apples once more and arrange them in the tart shell in overlapping concentric spirals, working from the outside toward the center.
6. Bake the tart at 375°F for 50 to 55 minutes, until the apples are tender and the crust is a deep golden brown.
7. Cool the tart, then warm a little water into the apricot preserves and brush the thinned preserves over the apples for a glossy finish.

Prep: 40 min · Total: 95 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data