This recipe was adapted from Barefoot Contessa Back to Basics by Ina Garten, via epicurious.com. I used the puff pastry shortcut, reduced the amount of jam in the glaze, and modified the baking method.
The apple juices, sugar, and butter collect on the edges of the tart (and become quite dark!) but can be trimmed prior to serving. We ate it with vanilla ice cream which was completely unnecessary but delicious.
For the Pastry:
(Alternatively, use one sheet of store-bought puff pastry- I used Trader Joe’s)
- 2 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 tablespoon sugar
- 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
- 1/2 cup ice water
For the Apples:
- 4 Granny Smith apples or a combination of apples (I used 1 1/2 Granny Smith, 1 1/2 Honey Crisp, and 1 Juici apple)
- 1/2 cup granulated sugar
- 4 tablespoons (1/2 stick) cold unsalted butter, small-diced
- 1/4 to 1/3 cup apricot jelly or warm sieved apricot jam
- 2 tablespoons Calvados, rum, or water
For the Puff Pastry Crust:
- Thaw overnight in the refrigerator or for 2 hours at room temperature.
- Line a rimmed baking sheet with parchment paper; remove from the pan.
- On the parchment, roll the thawed crust into a 10×14-inch rectangle. Using a ruler and a small knife, trim the edges.
- Place dough (on parchment) on the rimmed baking sheet and keep in the refrigerator to chill while the apples are prepared.
To Make the Pastry Crust:
- Place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine.
- Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas.
- With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together.
- Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
- Line a sheet pan with parchment paper.
- Roll the dough slightly larger than 10×14 inches. Using a ruler and a small knife, trim the edges. (I would roll it out on the parchment paper.)
- Place the dough on the prepared sheet pan and refrigerate while the apples are prepared.
To Prepare the Apples and Finish the Tart:
- Preheat the oven to 400 degrees, preferably on convection.
- Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller.
- Slice the apples crosswise in 1/4-inch-thick slices. (I used a mandoline.)
- Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.)
- Sprinkle with the full 1/2 cup sugar and dot with the butter.
- Bake for 30 minutes, rotating halfway through.
- Reduce the oven temperature to 350 degrees, preferably on convection, and continue to bake 15 to 30 minutes more, until the pastry is browned, the edges of the apples start to brown, and the apples are tender. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. *Don’t worry! The apple juices will burn in the pan but the tart will be fine!
- When the tart’s done, heat the apricot jelly together with the water or Calvados and brush the apples and the pastry completely with the jelly mixture. (I used apricot jam and used a whisk to break up large chunks. It could also be strained.)
- Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allow to cool and serve warm or at room temperature.