Project Description

Dough Ingredients

  • 100g sugar
  • 100g unsalted butter, softened
  • 40g eggs
  • 200g unbleached all-purpose flour

Directions

  • Cream sugar and butter until smooth and well blended.
  • Add eggs and beat until incorporated.
  • Add flour and mix on low to blend.
  • If dough is too soft to roll, chill 20 minutes.
  • Roll out tart dough and place into an 8 or 9-inch tart pan.

Punky’s Tips

  • This dough is so easy to make and can be used in so many pastries I always make a big batch to keep on hand in the freezer. If freezing, flatten to a disk and wrap well.
  • Dough can be frozen up to 2 months.

Filling Ingredients

  • 5 apples, peeled, cored, thinly sliced, divided 3 apples and 2 apples
  • 2 TBSP sugar
  • 2 TBSP melted unsalted butter
  • 1 TBSP sugar

Directions

  • Place slices from the 3 apples on a parchment-lined ½ sheet pan.
  • Sprinkle with 2 TBSP sugar.
  • Bake at 375ºF for 22 minutes until softened.
  • Cool, then coarsely mash with a fork.
  • Spread mashed apple evenly over tart dough in pan.
  • Arrange slices from the 2 apples over filling in concentric circles, starting on the outside, using all the apples.
  • Brush the apples with melted butter.
  • Sprinkle with 1 TBSP sugar.
  • Bake at 375ºF 40-45 minutes until apple slice tips are browned.
  • Remove from oven and immediately brush with hot apricot glaze, made by bringing a cup of apricot jam and 1 TBSP water to a boil. Remove from heat and sieve out pieces of apricot. Use hot. Store remainder in the refrigerator.

Punky’s Tips

  • Use a crisp apple for this tart, although any of your favorite apple varieties will work.