Slice the apples crosswise in 1/4-inch-thick slices. For the pastry, place the flour, salt and sugar in the bowl of a food processor fitted with the steel blade. Roll the dough slightly larger than 10 x 14 inches. Pulse for a few seconds to combine. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Pulse for a few seconds to combine. Dump onto a floured board and knead quickly into a ball. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. To Make the Pastry Crust: Place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Place dough (on parchment) on the rimmed baking sheet and keep in the refrigerator to chill while the apples are prepared. Don't worry! The apple juices will burn in the pan but the tart will be fine! For the pastry, place the flour, salt and sugar in the bowl of a food processor fitted with the steel blade. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. Rotate the pan once during cooking. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Loosen the tart with a metal spatula so it doesn't stick to the paper. Remove the stems and cores with a sharp knife and a melon baller. Remove the stems and cores with a sharp knife and a melon baller. All rights reserved. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. (I tend not to use the apple ends in order to make the arrangement beautiful.) Allow to cool and serve warm or at room temperature. Peel the apples and cut them in half through the stem. Bake 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Peel the apples and cut them in half through the stem. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Slice the apples crosswise in 1/4-inch-thick slices. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples. Sprinkle with the full 1/2 cup sugar and dot with the butter. Pulse for a few seconds to combine. © 2020 Discovery or its subsidiaries and affiliates. Pulse for a few seconds to combine. Using a ruler and a small knife, trim the edges. 12 tablespoons (1 1/2 sticks) cold unsalted butter, diced, 4 tablespoons (1/2 stick) cold unsalted butter, small-diced, 1/2 cup apricot jelly or warm sieved apricot jam, Recipe courtesy Ina Garten for Food Network Magazine, Sign up for the Recipe of the Day Newsletter Privacy Policy. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Wrap in plastic and refrigerate for at least 1 hour.

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