Apple Tart
This tart is not complicated to make, but it does take a while. This can be done on a lazy Sunday, as long as you can be near the kitchen for a couple hours while stuff cooks.
This recipe is adapted from Binging with Babish and America's Test Kitchen
Ingredients
180 grams all-purpose flour
65 grams sugar
½ teaspoon kosher salt
10 tablespoons salted butter, melted
20 ounces apples, cored, peeled, and chopped
½ into slices and the other half 1 inch into chunks.
This will be about 10 large apple or more smaller apples.3 tablespoon butter, melted
½ cup apricot preserves
2 tablespoon apricot preserves (for the syrup)
Directions
Into a large bowl goes 180 grams of all-purpose flour, 65 grams of sugar, and ½ teaspoon of kosher salt. Whisk to combine. Add in 280 grams of melted salted butter.
Mix with a rubber spatula until a crumbly dough forms.
One piece at a time, pat out into a 20-centimeter tart pan.
Once the dough has been pressed into every crack and crevice and the top edges have been trimmed off, dock the pastry using a fork all over the surface.
Put on a rimmed baking sheet and place in a 350°F oven for about 30 minutes until golden brown.
Peel and core 10 ounces of apples. Quarter and cut those quarters in half and each of those halves in half…making 4 evenly sized slices. Rinse and repeat with the remaining apples.
In a large saute pan with 1 tablespoon of melted butter, add the sliced apples. Cover and cook over medium-low heat. Stir occasionally until flexible and translucent.
Remove from the heat and place onto a rimmed baking sheet. Allow to cool completely.
Peel and core 10 more ounces of apples. Quarter and cut those quarters into slices and then chopping those slices into 1” pieces.
In a large saute pan with 2 tablespoons of melted butter, add the chopped apples. Add in ½ cup of apricot preserves and mix until evenly distributed.
Cook over medium heat for 10 minutes, until the apples are soft. Mash the apples into a mash then cook for an additional 5 minutes until nice and thick.
I used my immersion blender for this, but a potato masher works too.
Dump the apple mash directly into the prepared tart shell and smooth it out so the surface is nice and even.
Begin to decorate with the apple slices starting from the outside, with the wider side facing up and layering the apples on top of each other, working towards the middle until they resemble a flower.
Place onto a rimmed baking sheet and put in a 350°F oven for about 20 minutes until the apples are completely soft.
While the tart is cooking, in a small pot heat up 2 tablespoons of apricot preserves until runny, then straining out the solids into a small bowl.
After removing the tart from the oven, give it a nice brush of the apricot syrup. Once generously coated, place back into a preheated broiler for about 5 minutes, rotating frequently.
Allow to cool completely on a wire rack before serving.