INGREDIENTS

 

The Crust

1 & 1/2 cups all-purpose flour

1/2 tsp salt

2 tbsp granulated sugar

1 & 1/2 sticks (12 tablespoons) cold unsalted butter

1/4 cup very cold water

 

The Filling

1 & 3/4 lbs ambrosia apples (approx. 4)

1/3 cup sugar

1 tsp vanilla extract

1 tsp cinnamon

2 tbsp unsalted butter, melted

1/8 tsp salt

 

For Assembling

1 tbsp all-purpose flour

2 tbsp brown sugar

1 tab butter

 

DIRECTIONS:

 

The Crust:

1. In a bowl or food processor (with a steel blade) combine the flour, salt and sugar, and lightly stir/pulse to mix.

 

2. Add the butter and blend just until the butter is the size of peas. Add the cold water over the mixture and blend only until moistened and very crumbly, about 5 - 10 seconds.

 

3. Place the crust mixture onto a lightly floured work surface and quickly knead until formed into a ball. Pat the crust mixture into a disk then wrap the dough in plastic and refrigerate while you prepare the filling.

 

The Filling:

1. Combine sugar, vanilla, cinnamon, melted butter, and salt in a large bowl.

 

2. Peel, core, and cut the apples into 1/8-inch-slices (approx. 4 cups) and toss the apple slices with the sugar mixture.

 

The Tart:

1. Preheat the oven to 350°F and set an oven rack in the center position.

 

2. Take the dough from the fridge and on a floured counter-top roll the dough out to 12 - 14 inches round or square, sprinkling more flour if the dough is sticking.   Note: work with the dough quickly as to keep it cool.

 

3. Once rolled out, the thickness should be approx. 1/8 inch thick. Cut excess dough to make a clean edge.

 

4. Place the rolled dough on a sheet of parchment paper on top of  a baking sheet.

 

5. Quickly arrange the apple slices on top of the dough in overlapping concentric circles (for a round tart), or diagonally down the middle (for a square tart), getting as close to the edge as possible.

 

6. Sprinkle the brown sugar over the apples and top with a tab of butter. Chill the assembled tart in the fridge for 15 to 20 minutes.

 

7. place tart in pre-headed oven for 55 to 65 minutes, or until the apples are tender and the crust is golden brown and cooked through. Transfer the pan to a rack and let cool.

Use two large spatulas to transfer the tart to a serving plate or cutting board. Slice and serve warm or at room temperature. Best served the same day.

 

Optional Topping

While the tart cools, mix 1tbsp of apricot jam with 1 & 1/2 teaspoons water in a small bowl. Heat in the microwave until bubbling, about 20 seconds. Using a pastry brush, brush the apples with the apricot syrup.