I’ve seen this recipe a number of times, and it always looked like too much work. After my husband bought me a Victorio apple peeler-slicer, I had to try this right away! I will say that Ina Garten warns about burned juices from this tart – she just doesn’t mention the mess it can make on your pan. Trust me, line your half-sheet with foil, overlapping the edges, and then lay your parchment on it. It will save you some serious clean-up. Follow the directions, and keep your crust cool while getting your apples ready. I couldn’t justify buying Calvados for 2 tablespoons; I used apple cider from our local orchard.
That said, I'll be making this again, the peeler-slicer makes this a snap!
2 Cups Flour, All-purpose
1/2 Teaspoon Salt
1 Tablespoon Sugar
1 1/2 Sticks Butter -- diced, cold
1/2 Cup Ice Water
4 Each Granny Smith Apple
1/2 Cup Sugar
1/2 Stick Butter -- small diced, cold
1/2 Cup Apricot Jelly
2 Tablespoons Calvados -- rum or water
Pastry: Place the flour, salt and sugar in the bowl of a food processor fitted with the steel blade. Pulse for few seconds to combine. Add the butter and pulse 10-12 times, until the butter is the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and chill at least one hour.
Preheat oven to 400°. Line a sheet pan with parchment paper.
Roll the dough slightly larger than 10 x 14 inches. Using a ruler and small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while preparing apples.
Peel, Core and slice apples crosswise in 1/4" thick slices. Place overlapping slices of apples diagonally down the middle of the tart. Continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Don't use the apple ends to make the arrangement more beautiful. Sprinkle with the full 1/2 cup of sugar and sprinkle with butter.
Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking.
When done, heat the jelly together with the calvados and brush the apples and pastry completely with the jelly mixture. Loosen with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.
"Barefoot Contessa Back to Basics"
2012 Cost: $3.57 or 60¢ per serving if using apple cider instead of Calvados