Ingredients:

  • 1 ¼ cups (150 g) all-purpose flour
  • ½ cup (115 g) unsalted butter, chilled and cubed
  • 3 tablespoons (36 g) granulated sugar
  • 1 large egg yolk
  • 2-3 tablespoons (30-45 ml) ice water
  • Pinch of salt
  • 4 medium Granny Smith apples (about 2 lbs or 900 g)
  • 3 tablespoons (36 g) granulated sugar
  • 1 teaspoon (5 g) ground cinnamon
  • 2 tablespoons (30 g) unsalted butter, melted
  • 1 tablespoon (15 ml) lemon juice
  • ¼ cup (60 ml) apple or apricot jam (for glazing)

Instructions:

  1. In a large bowl, combine flour, sugar, and salt.
  2. Add chilled butter and rub into the flour using your fingertips until the mixture resembles coarse crumbs.
  3. Mix in the egg yolk and enough ice water to form a smooth dough.
  4. Shape the dough into a disk, wrap in plastic wrap, and chill for at least 30 minutes.
  5. Preheat your oven to 375°F (190°C).
  6. On a floured surface, roll out the chilled dough to fit your tart pan.
  7. Carefully transfer the dough to the tart pan, pressing it into the edges. Trim any excess.
  8. Peel, core, and thinly slice the apples. Toss in a bowl with sugar, cinnamon, melted butter, and lemon juice.
  9. Arrange the apple slices neatly in the prepared crust, starting from the outer edge and working inward in overlapping circles.
  10. Bake in the preheated oven for about 45 minutes, or until the apples are tender and the crust is golden brown.
  11. In a small saucepan, gently warm the jam until it is liquid. Brush over the warm tart for a shiny finish.
  12. Allow the tart to cool slightly before slicing and serving.