Ingredients:

  • 1 ½ cups (180 g) All-Purpose Flour
  • ¼ cup (50 g) Granulated Sugar
  • ¼ teaspoon (1 g) Fine Sea Salt
  • 8 tablespoons (1 stick/115 g) Unsalted Butter, very cold, cut into ½-inch cubes
  • 1 Large Egg Yolk
  • 2 – 3 tablespoons (30 – 45 ml) Ice Water
  • 6 medium (Approx. 1 kg) Firm Apples (e.g., Braeburn, Gala, or Cox’s), peeled, cored, and thinly sliced
  • 1 tablespoon (15 ml) Lemon Juice, freshly squeezed
  • ¼ cup (50 g) Granulated Sugar (for filling)
  • ¼ cup (50 g) Dark Brown Sugar, packed
  • 1 ½ teaspoons (7.5 g) Ground Cinnamon, good quality
  • 2 tablespoons (30 g) Unsalted Butter, melted
  • 3 tablespoons (45 g) Apricot Jam (smooth)
  • 1 teaspoon (5 ml) Water or Calvados (optional)

Instructions:

  1. Combine Dry Ingredients: In a large bowl or food processor, pulse/whisk the flour, sugar, and salt.
  2. Cut in the Butter: Add the cold, cubed butter. Cut in using fingertips, a pastry blender, or pulse briefly in a food processor until the mixture resembles coarse sand and pea-sized crumbs. Do not overwork.
  3. Add Liquid: Mix in the egg yolk. Drizzle in the ice water, one tablespoon at a time, until the dough just comes together when pinched.
  4. Shape and Chill: Form the dough into a flat disc, wrap tightly in plastic wrap, and chill for at least 45 minutes.
  5. Preheat Oven & Prep Tin: Preheat the oven to 190°C / 375°F. Lightly butter a 9-inch (23 cm) tart tin with a removable bottom.
  6. Roll the Dough: On a lightly floured surface, roll the chilled dough into a 12-inch (30 cm) circle, roughly ¼ inch (5 mm) thick.
  7. Line the Tin: Carefully transfer the dough to the prepared tart tin. Press the dough gently into the sides and corners. Trim the excess dough, ensuring the edges are slightly higher than the rim. Prick the bottom with a fork (docking).
  8. Prepare Apples: In a large bowl, toss the thinly sliced apples with the lemon juice, granulated sugar, brown sugar, and cinnamon.
  9. Arrange Apples: Starting from the outer edge, arrange the apple slices in concentric circles, overlapping them neatly like roof tiles or petals in a rosette pattern. Work inward until the entire surface is covered.
  10. Add Fat: Drizzle the melted butter evenly over the arranged apples.
  11. Bake: Place the tart on a baking sheet and bake for 45 to 50 minutes until the apples are tender and the crust is deep golden brown.
  12. Cool: Transfer the tart to a wire rack. Allow it to cool for at least 30 minutes before glazing.
  13. Prepare Glaze: Warm the apricot jam with 1 teaspoon of water (or Calvados) in a small saucepan until liquid and smooth. Pass the jam through a fine-mesh sieve.
  14. Glaze and Serve: Brush the warmed apricot glaze generously over the apples using a pastry brush for a glossy finish. Once cooled slightly, carefully remove the outer ring of the tart tin, slice and serve.