- 1 cup all purpose flour
- 1/8 teaspoon baking powder
- 1/2 tsp salt
- 3 tablespoon sugar
- 1/4 pound (1 sticks) cold butter, diced
- 1 egg beaten
- About 100 ml iced water
- 3 tablespoon apricot preserve
- 4 medium apples (granny smith or golden delicious)
- 1/2 cup sugar
To make the pastry, put the flour, 1 tablespoon of the sugar, salt, baking powder and butter into a bowl. Cut the butter into the flour mixture with your fingers until it is mealy and resembles fine breadcrumbs, with some larger pieces of butter still visible. Pour the beaten egg and 100 ml of iced water into the bowl. Quickly knead the dough until it comes together, the dough will be soft, a bit sticky and a little rough looking. Wrap the dough and allow it to rest in the fridge for at least 1 hour (better overnight).
Roll out the dough into a rough rectangle about 11″ by 16″ and transfer it to a baking sheet lined with parchment paper. Cover the dough with plastic wrap and allow it to rest in the fridge for 30minutes.
Peel the apples and slice themy thin (1/8 inch thick). Spread the apricot preserve in a thin layer on the top of the pastry dough. Arrange the slices in 4 or 5 rows over the pastry overlapping. Allow it to rest in the fridge until you are ready to bake.
Preheat the oven to 400F. Sprinkle the extra sugar over the apples and then bake the tart for about 45mins or until the pastry is crisp and the apples are soft and golden.Serve warm or at room temperature.