Anita's Apple Tart
Daisy’s friend, Anita, often brings this spectacular dessert with her to pot luck dinners. We are honored that she is willing to share it, including her comments on what makes it look and act like the very special dish that it is.
For the Pastry:
2 cups all-purpose flour (Daisy, of course!)
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
1/3 cup sugar
A few dots of butter (about 2 tsp.)
1/2 cup apricot jelly or warm sieved apricot jam
2 Tablespoons Calvados, rum or water
For the pastry, 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 - 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.
Preheat the oven to 400 degrees. Line a sheet pan with parchment paper. Roll the dough slightly larger than 10 x 14 inches. (* I usually roll the dough out in a circle the size of a medium to large pizza.) Trim the edges. Place the dough on the prepared sheet pan, cover with a damp cloth or paper towel, and refrigerate while you prepare the apples.
Peel the apples and cut them in half through the stem. Remove the stems and cores. Slice the apples in 1/4 inch slices. Place overlapping slices of apples over the dough. Sprinkle with the sugar and dot with a little butter.
Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during baking. If the pastry puffs up, cut a little slit with a knife to let the air out. Not to worry if the apple juices burn in the pan!
Heat the apricot jelly together with the Calvados and brush the finished tart (apples and crust) completely with the jelly mixture. 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.