Sally Darr's Golden-Delicious-Apple Tart

• 1 cup all-purpose flour, plus flour for dusting
• 1 tablespoon sugar
• Pinch kosher salt
• 1/2 cup unsalted butter, chilled and thinly sliced
• 3 to 4 tablespoons ice water
• 7 Golden Delicious or Cortland apples
• 13 cup sugar
• 1/2 cup unsalted butter, thinly sliced
• 1/4 cup apricot preserves
• 1 tablespoon dark rum

1. To make the crust, in a medium bowl, combine the flour, sugar and salt.
2. Add the butter and cut in with a pastry blender or 2 forks until the mixture resembles small pebbles.
3. Stir in just enough of the ice water so the dough forms a rough ball.
4. Place the dough onto a lightly floured surface and push the dough with the heels of your hands into a 6-by-4-inch rectangle.
5. Fold up the bottom 1/3 of the rectangle, then fold the top 1/3 down, as if folding a letter.
6. Turn dough 90 degrees and repeat, rolling out the dough to a 6-by-4-inch rectangle and refolding.
7. Cover with plastic wrap and chill for 1 hour.
8. Remove the dough from the refrigerator and set aside for 10 minutes to soften slightly, so it is easy to handle.
9. Roll out the dough into a 13-inch circle.
10. Fit the dough into a 10- 1/2-inch tart pan with a removable bottom.
11. Press the dough gently into place, prick the bottom with a fork and cover with plastic wrap.
12. Chill for 1 hour.
13. Preheat the oven to 425 degrees.
14. To make the filling and glaze, take the pastry from the refrigerator.
15. Core, peel and halve the apples.
16. With the flat side of the apple down, cut crosswise into thin slices.
17. Fan them concentrically, reserving about 6 slices for the center of the tart.
18. Sprinkle the apples with sugar and dot with butter.
19. Bake until the crust is brown and the apples lightly caramelized, about 1 hour.
20. Remove the tart from the oven and carefully remove the sides of the pan.
21. Slide the tart onto a rack to cool to room temperature.
22. In a nonreactive saucepan, melt the apricot preserves with the rum until the mixture is smooth, about 5 minutes.
23. Strain the glaze through a fine mesh sieve and brush over the tart.

flour, sugar, kosher salt, unsalted butter, water, golden delicious, sugar, unsalted butter, apricot preserves, dark rum

Taken from cooking.nytimes.com/recipes/7431 (may not work)