Recipe for Apple Tart


2 cup all-purpose flour
2 teaspoon sugar
1/2 teaspoon salt
2/3 cup unsalted butter, cut up
1/4 cup milk
1 egg yolk

28 oz golden delicous apples,
1 peeled, cored, and sliced
1 1/4 thick (6 cups)
1 tablespoon lemon juice
2 tablespoon sugar
1 tablespoon sugar

1/3 cup apricot jam
1 tablespoon apricot brandy


Pastry: In a food processor combine flour, 2 ts sugar and salt. Add butter and pulse with on/off turns until mixture resembles fine cornmeal. Ib a 1 cup measure, whisk milk and egg yolk until blended. With processor running, pour in egg mixture, processing until dough pulls away from sides of bowl and forms a ball. Form dough into a flat rectangular shape. Wrap in plastic wrap. Refrigerate for 20 minutes.

Apple Filling: In a large bowl, toss sliced apples with lemon juice. Set aside.

Assembly: Preheat oven to 425F. On a heavily floured surface, roll out pastry to 16x12" rectangle. Arrange pastry flat on a large baking sheet. Overlap apple slices in 3 lengthwise rows atop pastry, leaving a 1" border of pastry on all sides. Fold edge of pastry up to, and slightly overlapping apples. Press together seams of pastry at corners to seal. Pinch together and cracks in pastry along edges to hold in juices. Sprinkle apples with 2 tb sugar. Bake at 425F for 25-30 minutes until apples are tender and crust is browned. Remove from oven and dust with 1 tb sugar, then brush with warm glaze. Cool tart on baking sheet set on rack.

Apricot Glaze: While tart is baking, in a small saucepan stir apricot jam and apricot brandy over medium heat until melted. Press through a sieve.

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