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Rustic Apple Tart

In a food processor, pulse 1 1/2 cups of the flour with the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened, about 5 seconds. Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk. On a lightly floured work surfa. . .

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Servings: 6

Prep Time: 00:00

Cook Time: 00:00

Main Ingredients

1 1/2 cups plus 1 tablespoon all-purpose flour

1 1/2 sticks (6 ounces) cold salted butter, cut into 1/2- inch pieces, plus 2 tablespoons melted

1/3 cup ice water

4 tablespoons sugar

4 large granny smith apples—peeled, cored and cut into 1/4- inch-thick slices

2 tablespoons of melted and strained apricot preserves. use all of the 2 tablespoons for the ultimate glaze.

Preparation

1In a food processor, pulse 1 1/2 cups of the flour with the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened, about 5 seconds. Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk. On a lightly floured work surface, roll out the dough into a 16- to 17-inch round about 1/4 inch thick.

2Line a large unrimmed baking sheet with parchment paper. Roll the dough around the rolling pin and unroll it onto the prepared baking sheet.

3In a small bowl, combine 2 tablespoons of the sugar with the remaining 1 tablespoon of flour and sprinkle over the dough. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Fold the dough over the apples in a free-form fashion. Brush the apples with the melted butter and sprinkle with the remaining 2 tablespoons of sugar. Refrigerate the unbaked tart until slightly chilled, about 10 minutes.

4Preheat the oven to 400°. Bake the tart in the center of the oven for 1 hour, or until the apples are tender and golden and the crust is deep golden and cooked through. Brush the apples with the melted preserves. Bake for 5 more minutes for the apricot preserve to become a nice glaze. Slide the parchment onto a wire rack and let the tart cool slightly before serving.

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