Photo credit Lindsey Drew
Apple Tart
from the kitchens of Lindsey Drew and Sharmagne Leland-St. John
For the pastry:
2 cups all-purpose flour
½ teaspoon Himalayan salt
1 tablespoon sugar
12 tablespoons ( 1½ sticks) cold unsalted butter, diced
½ cup iced water
For the tart
1 sheet puff pastry
4 Granny Smith apples
4 McIntosh apples
¼ cup granulated sugar
2 tablespoons unsalted butter melted
½ teaspoon cinnamon
1 tablespoon toasted ground almonds
1 tablespoon apricot preserves
Line a sheet pan with parchment paper.
Mix together the flour, salt and sugar. Cut the butter
into small pats and rub into the flour mixture until the
dough forms pieces the size of peas. Add the iced water
and work just until the dough starts to come together.
Turn out onto a floured board and knead quickly into a
ball. Do not overly knead. Wrap in plastic wrap and
refrigerate for at least 1 hour.
Remove from the refrigerator and roll the dough a bit
larger than 12 x 12. Place the dough on the prepared sheet
pan. Fold the edges in to form a shell. Refrigerate again
while you prepare the apples.
In a medium bowl, combine the sugar, cinnamon and half the
butter. Peel the apples, cut in half and core. Slice the
apples and combine with the sugar mixture.
Brush the pastry shell all over with the remaining melted
butter.
Sprinkle the ground almonds evenly over the pastry avoiding
the doubled edge.
Arrange apple slices over the ground almonds as in the photo.
Bake 30-35 minutes at 400° F until golden brown and the pastry is puffed
and crisp.
Check the underside of the tart to make sure the pastry has
browned, if not bake for another 5-10 minutes on a lower oven
temperature of 350º F.
Remove the tart from the oven. Heat the apricot jam in a small
saucepan over a low heat. Brush the apples with the melted
preserves.
Cool the tart on a wire rack.
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