Ingredients
For the pastry 2 cups all-purpose flour 1/2 teaspoon salt 1 tablespoon sugar 12 tablespoons cold unsalted butter, cut into cubes
1/2 cup ice water
For the apples
4 Apples
1/2 cup sugar
4 tablespoons cold unsalted butter, diced small
1/2 cup apricot or any jelly or jam
2 tablespoons rum, juice or water
Method For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the tube and pulse just until the dough starts to come together. Put dough onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour. Preheat the oven to 200C degrees. Line a sheet pan with grease proof paper. Roll the dough slightly larger than 10 by 14-inches. Trim the edges and press in with fingers to indent. Place the dough on the prepared pan and refrigerate while you prepare the apples. Peel the apples and cut them in half through. Remove the stems and cores with a sharp knife. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter. Bake for 45 minutes, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking and cook for a further 15 minutes. The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jam or jelly together with the Rum, juice or water and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.
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