Apple Tart Recipe
2 Cups Flour
1/2 teaspoon Salt
1 Tablespoon Sugar
1 1/2 Stick Butter (sliced)
1/2 Cup Cold Milk
1/2 Cup Grape Jelly
2 Tablespoon Calvados – rum or water
Place flour, salt, and sugar in the bowl of a food processor tutted with the steel blade. Pulse for few seconds to combine. Add the butter and pulse 10 – 12 times, until the dough starts to come together. Dump onto floured surface and knead quickly into a ball. Wrap in plastic and chill at least 1 hour.
Preheat oven to 400 degrees. Line a sheet with parchment paper. Roll the dough slightly larger than 10 x 14 inches. Trim the edges. Place dough on sheet and refrigerate until apples are ready.
Peel, core and slice apples crosswise on 1/4 inch thick slices. Place overlapping slices if apples diagonal rows on both sides of the first row until the pastry is covered with apple slices. Don’t use the ends of the apple to keep arrangement beautiful. Sprinkle with the full 1/2 cup of sugar and spring with butter.
Bake 45 minutes to 1 hour, until golden brown and edges of apples start to brown. Rotate the pan once during cooking. When done, heat the jelly together with the Calvados and brush the apples and pastry completely with the mixture. Loosen with a metal spatula so it doesn’t stick to the paper. Allow to cook and serve warm or room temperature.
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