Ingredients

• 250 g All-purpose flour
• 125 g Unsalted butter
• 60 ml Cold water
• 0.25 tsp Salt
• 1.5 kg Firm, tart-sweet apples (e.g., Gala, Honeycrisp, Fuji)
• 50 g Granulated sugar
• 1 tbsp Lemon juice
• 15 g Unsalted butter (melted)
• 3 tbsp Apricot jam
• 1 tbsp Water (for glaze)
• 0.5 tsp Ground cinnamon (optional)

Instructions

1. 1

   Prepare the Pâte Brisée: In a large bowl, combine flour and salt. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces. Gradually add cold water, mixing until the dough just comes together. Do not overmix. Flatten into a disk, wrap in plastic, and chill for at least 30 minutes.

2. 2

   Prepare the apples: Peel, core, and thinly slice the apples (a mandoline works best for even slices). Toss them immediately in a bowl with the lemon juice and half of the granulated sugar to prevent browning.

3. 3

   Roll out the dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer it to a 9-inch tart pan with a removable bottom. Gently press the dough into the pan, trimming any excess while leaving a slight overhang. Prick the bottom of the crust with a fork several times.

4. 4

   Arrange the apples: Arrange the apple slices decoratively on the tart shell, overlapping them in concentric circles starting from the outer edge and working inward. Sprinkle the remaining granulated sugar and optional cinnamon evenly over the apples.

5. 5

   Bake the tart: Preheat your oven to 375°F (190°C). Brush the exposed edges of the tart crust with a little melted butter. Bake for 40-50 minutes, or until the crust is golden brown and the apples are tender when pierced with a knife.

6. 6

   Glaze the tart: While the tart is still warm, gently heat the apricot jam with the tablespoon of water in a small saucepan over low heat until melted and smooth. Strain the jam through a fine-mesh sieve if desired for a smoother glaze. Brush the warm glaze generously over the baked apples for a beautiful shine.

7. 7

   Cool and serve: Let the tart cool completely on a wire rack before carefully removing it from the pan. This allows the apple filling to set properly. Serve at room temperature or slightly warm.