Ingredients
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1 1/2 cups organic all-purpose flour (about 6 3/8 ounces), plus more for work surface
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3 tablespoons granulated sugar
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3/4 teaspoon kosher salt
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3/4 cup cold unsalted butter, cubed
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1/2 cup plus 2 tablespoons ice water, divided
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3 medium Granny Smith apples (about 1 pounds), peeled and cut into 1/8-inch-thick slices
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2 tablespoons unsalted butter, melted
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2 tablespoons coarse natural sugar
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1/3 cup apricot jam
Directions
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Place flour, granulated sugar, and salt in bowl of a food processor; pulse until combined. Sprinkle cold butter cubes over top, and pulse until butter forms pea-size pieces. Add 1/4 cup ice water, and process just until dough resembles wet sand, adding 1/4 cup ice water, 1 tablespoon at a time, as needed to reach desired consistency.
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Turn dough onto a floured work surface; knead just until dough comes together, 2 or 3 times. Shape into a disk; wrap in plastic wrap, and chill 1 hour.
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Preheat oven to 350°F. Roll out dough disk to 13-inch round on a lightly floured work surface. Lift into an 11-inch tart pan with removable sides; press dough into pan. Trim edges and prick dough all over with a fork. Refrigerate 30 minutes.
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Gently toss together apple slices, melted butter, and coarse sugar in a large bowl. Shingle apple slices in a circular pattern around outside edge of prepared pan, working into the center. Bake in preheated oven until golden brown, about 1 hour. Cool 20 minutes.
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Stir together apricot jam and remaining 2 tablespoons water in a small saucepan over medium. Cook, stirring often, until melted and smooth. Brush top of tart with apricot glaze.