French Apple Tart

A simple and delicious dessert for any occasion. This is one of my favorite pastries to make. Best served with coffee in the morning or topped with ice cream for an after dinner delight.

Add the flour, salt, sugar, butter and ice water to a food processor and blend until a dough forms. If you take the dough out and you still see chunks of butter, cut the dough with a bench knife a few times until combined. Do not knead this dough it will become tough and hard to roll. Roll out the dough in between two parchment papers and a dusting of flower to the size of your sheet pan. I usually cut the parchment paper to the exact size of my sheet pan and roll out the dough to the edge of the parchment. Don't be afraid to trim the excess off the edges and add to areas where there is not enough. I use a pizza cutter to trim the edges easily. Leave the parchment on the bottom but throw away the top piece. Rolling the dough in between two parchment papers is not necessary, just the way I think is easiest.

(dough recipe below)

Clean your apples of skin and core then thinly slice. You will need about 7 granny smith apples.

You can use different types of apples from you grocery store or garden. I like to use granny smith apples because of the tart flavor it brings to the pastry.

Neatly place your apple slices covering all of the dough.

Sprinkle a few handfuls of sugar on top evenly. About 1/2 cup of sugar.

Place your tart in the oven @375 and bake for 35-45 min or until golden on top and dough is baked through.

The jam that I use to make my glaze is Smucker's apricot preserves. Add about 1/2 cup of the preserves and a 1/4 cup of water to a saucepan and mix on medium heat until it starts to simmer.