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