French
Apple Tart
Gourmet Magazine
Dough can
be chilled up to 1-2 days ahead.
1 recipe
pastry dough6 Golden Delicious apples, peeled, cored, halved and sliced 1/8-inch thick
1/4 cup sugar
1/2 stick cold butter, sliced thin
1/2 cup apricot jam, heated and strained
Preheat
oven to 375 degrees F. On a lightly floured surface roll out
dough into a 13-inch round and fit it into a 10-inch tart tin with a removable
fluted rim, trimming the excess. Arrange the apples decoratively on the pastry
shell, overlapping them and filling spaces as needed. Sprinkle the sugar on top of the apples, top with
butter slices and bake in the middle of the oven for 45 minutes or until the
crust is cooked through and the apples are golden. Brush with the heated
apricot jam while the tart is still hot. Serve each portion with a small scoop
of ice cream or a small spoonful of whipped cream.