Arrange the apple slices shingled on top of each other, alternating direction, in little groups of overlapping half-moons – they will look a bit like armadillos. Use a pastry brush to spread this over the bottom crust, leaving 3” of crust around on all sides to allow for folding. In a small bowl, combine ¼ cup apricot jam with 1 tablespoon warm water.If the tart dough is too cold when first removing from the fridge and cracks when you roll, allow the dough to sit out for 5 to 10 minutes to thaw a bit first for easier rolling. On a lightly floured surface, roll out the dough into a circle or oval shape (about 14” long and 10” across, but this is just a rough guide and most important thing is that it is even thickness throughout and thin enough that you will get a wonderfully crisp and tender crust ) and place onto the parchment. Line a rimmed baking sheet with parchment paper. When ready to assemble, preheat the oven to 400✯.Season with spices and a pinch of salt and set aside up to 1 hour. Place the sliced apples into a bowl with the lemon juice to prevent the apples from browning. Peel, core and thinly slice the apples into about 1/8-inch thick half moons (you can use a mandolin for this process if you are comfortable). You can store the dough for up to 3 days in the fridge or 1 month in the freezer. Wrap in plastic and flatten into a disk, then refrigerator for an hour. Turn the dough out onto a flat surface in front of you and quickly gather into a ball.It will fully hydrate s it rests in the fridge. Whether made in the food processor or by hand, you’ll know your dough is ready if, when pinched, it is still slightly floury but holds its shape.IF doing this by hand, add water a tablespoon at a time up to 4-5 tablespoons and use your fingertips to gently sift and combine into the dough just until you can squeeze a clump in your fist that holds it’s form. The dough will NOT come all together like a ball at this stage, just a few small clumps that hold together is a good indication the dough overall has enough hydration. Running the machine too long will risk creating tough dough. ![]() With the machine running on low, slowly drizzle in 1/3 to ¼ cup of water just until small clumps of a dough begin to form, about 8 to 10 seconds.Add the butter and pulse until pea-sized pieces form (you can alternatively cut the butter into small cubes when cold and use your fingers to pinch each these into the flour until a crumbly mixture forms). In the bowl of a food processor fitted with the blade attachment, add the flour, sugar, and salt and pulse until combined.2 cups all-purpose flour, plus additional for dustingġ ½ sticks very cold unsalted butter, ½-inch diceĤ to 5 (1 ¾ pounds) medium tart apples (I used a mix of Granny Smith and Pink Lady, Honeycrisp are also great too)
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