Classic French Apple Tart

Make the Dough

1. Mix dry ingredients. In a bowl, whisk flour, sugar, and salt.

2. Cut in the butter. Add cold butter cubes and work them in with your fingers or a pastry cutter until the mixture looks like coarse sand with a few pea-size pieces.

3. Bring it together. Stir in egg yolk, then drizzle in 3 tablespoons ice water. Mix until the dough starts to clump. It should hold together when you squeeze a handful. Add more water 1 tablespoon at a time only if needed.

4. Chill. Shape into a disk, wrap, and chill 30 minutes (or up to 3 days). Cold dough = flakier crust.

Prep the Crust

1. Heat the oven. Preheat to 400°F. Place a rack in the middle. Set your tart pan on a baking sheet for easy in and out (and to catch any drips).

2. Roll and fit. Roll dough on a lightly floured surface into a 12-inch round. Transfer to a 9-inch tart pan and press into corners. Trim excess.

3. Dock and chill. Prick the base all over with a fork (this helps prevent bubbles). Freeze or refrigerate the pan for 10 minutes so the butter stays cold.

4. Par-bake. Line with parchment and fill with pie weights or dried beans. Bake 12 minutes. Remove weights and parchment, then bake 5 to 8 more minutes until the crust looks dry to the touch and is turning light golden at the edges.

Apples

1. Slice thin. Core apples and slice 1/8-inch thick. A mandoline makes this fast, but a sharp knife works fine.

2. Season. Toss apple slices with granulated sugar, brown sugar, lemon juice, cinnamon, salt, and the optional flour or cornstarch.

3. Optional anti-sog move. If your apples seem extra juicy, let them sit 10 minutes, then drain off the liquid before arranging.

4. Optional flavor shield. Brush the warm par-baked crust with a thin layer of jam. If using almond flour, sprinkle it over the jam in a thin, even layer.

5. Arrange. Fan the apple slices in tight concentric circles, overlapping heavily. Pack them in. Apples shrink as they bake.

6. Finish. Brush the apples with melted butter.

Bake and Glaze

1. Bake. Bake at 400°F for 25 to 30 minutes, until the apples are tender and the tips are lightly browned. If edges darken too fast, tent the rim with foil.

2. Make the glaze. Warm apricot jam with 1 tablespoon water in a small saucepan or microwave until loosened. Strain if you want it extra smooth.

3. Brush and shine. While the tart is warm, brush glaze over the apples. Let cool 15 to 20 minutes before slicing for cleaner pieces.

Serve

Serve warm or at room temperature. I love it with whipped cream, vanilla ice cream, or a sharp cheddar slice if you like living a little.

Free-Form Option

No tart pan? No problem. Roll the dough into a 12-inch circle on parchment, slide it onto a baking sheet, and pile the apples in the center leaving a 2-inch border. Fold the edges up and over the apples, pleating as you go. Bake the same way, and glaze at the end.