1 1/2 cup (195 grams) all purpose flour
1/4 cup (50 grams) granulated white sugar ( I prefer muscovado)
pinch of salt
1/2 cup (113 grams) unsalted butter, room temperature
3 granny smith apples (peeled, cored and cut into thin wedges)
1 tbsp (13 grams) unsalted butter, melted
1 egg lightly beaten, for egg wash
2 tsp crystal sugar (or regular sugar) for sprinkling (optional)
2 tbsp apricot preserves
1 tbsp water
2 granny smith apples, peeled, coared, sliced.
1 tbsp (13 grams) unsalted butter
2 tbsp granulated sugar
1/2 tsp lemon zest
1/4 tsp cinnamon
Place butter in the mixer and beat until softened. Add sugar and beat until fluffy (about 2 minutes). Add the egg until incorporated. Add in flour and salt and mix all together until it form a ball (do not over mix because the pastry will be hard when baked). Flatten the dough into disk. Cover with plastic wrap and refrigerate it for about an hour or over night.
Roll puff pastry into a 13-by-16-inch rectangle on a lightly floured surface (don’t have to be too precise). Cut a 1-inch-wide strip from each side of dough. Brush edges with egg wash, and top with cut strips to form a crust. Prick middle of dough all over with a fork, and transfer to a parchment-lined baking sheet. Refrigerate for 20-30 mins.
Preheat oven to 200 degree. Line the pastry crust with baking parchment or baking paper. Bake the crust for about 15-20mins until crust is dry and lightly browned. Let it cool on wire rack.
To make the applesauce for the bottom later of apples: peel, core, and slice 2 of the apples. Melt 1 tbsp (13 grams) unsalted butter in the skillet. Stir in sugar and cinnamon, and add the apples and saute over medium heat. Stir occasionally for about 5-8 mins, or until apples are soft. Gently mash the apples with the back of a spoon and stir the mixture until the liquid has evaporated. Remove from heat and let it cool.
Spoon the applesauce mixture into the cooled pre0baked tart shell. Arrange the apple slices over the applesauce, and brush with the remaining melted butter. Bake the tart on a baking sheet in a preheated 175 degrees oven for about 20-25 mins or until the apples are nicely browned and soft. Remove from the oven and sprinkle the tart with crystal sugar. Put it back into the oven and bake for another 3-5mins. Remove from the oven and transfer sheet to a wire rack, let it cool for 10 mins.
Warm apricot preserves and water in a medium saucepan over medium heat. Brush apples with warm apricot preserves. Cut the tart into squares using a pizza wheel or a knife. Serve warm with whipped cream or ice-cream if desire.
(Taken with Instagram)