For the pastry:
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (11/2 sticks) cold unsalted butter, diced
1/2 cup ice water
For the apples:
4 Granny Smith apples
1/2 cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, small diced
1/2 cup apricot jelly or warm sieved apricot jam
2 tablespoons Calvados, rum, or water
Directions
For the pastry, place the flour, salt, and sugar in the bowl
of a food processor fitted with the steel blade. Pulse for a few seconds to
combine. Add the butter and pulse 10 to 12 times, until the butter is in small
bits 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 refrigerate
for at least 1 hour.
Preheat the oven to 400 degrees F. Line a sheet pan with
parchment paper.
Roll the dough slightly larger than 10 by 14-inches. Using a
ruler and a small knife, trim the edges. Place the dough on the prepared sheet
pan and refrigerate while you prepare the apples.
Peel the apples and cut them in half through the stem.
Remove the stems and cores with a sharp knife and a melon baler. Slice the apples
crosswise in 1/4-inch thick slices. Place overlapping slices of apples
diagonally down the middle of the tart and continue making diagonal rows on
both sides of the first row until the pastry is covered with apple slices. (I
tend not to use the apple ends in order to make the arrangement beautiful.)
Sprinkle with the full 1/2 cup of sugar and dot with the 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.
If the pastry puffs up in one area, cut a little slit with a knife to let the
air out. Don't worry! The apple juices will burn in the pan but the tart will
be fine! When the tart's done, heat the apricot jelly together with the
Calvados and brush the apples and the pastry completely with the jelly mixture.
Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to
cool and serve warm or at room temperature.