It’s thin and crispy and not too sweet. Granny Smith apples work best and three really big ones weigh about 1 1/2 pounds. You’ll need a 12-inch round pan with a rim (the rim is to keep the edges from burning). A pizza pan with holes works too. For the glaze I use St. Dalfour thick apricot jam.
- 1 1/2 cups all-purpose flour
- 1 Tablespoon sugar
- 1/4 teaspoon salt
- 1/3 cup oil (I use extra light olive oil)
- 1/3 cup 1% milk
- 3 large granny smith apples
- 1/4 cup sugar
- 1/3 cup apricot preserves, warmed
- Preheat oven to 400° F.
- For crust, combine flour, sugar & salt in a bowl.
- Add oil & milk all at once, stirring with a fork, then form into a ball by hand – dough will be soft & moist.
- Roll between two sheets of floured wax paper to a rough 12-inch circle.
- Transfer to an ungreased 12-inch round (rimmed) pan. Press dough towards the rim with your palm to fill pan, making a small raised edge inside the rim. Patch with overhanging pieces. Refrigerate.
- Peel & cut apples in half. Core and slice them 1/8-inch thick. I cut off the ends and then get about 12 slices per half apple. Cover dough with closely overlapping apples. Tuck all the leftover pieces in to fill any open spots.
- Sprinkle with sugar. Bake for 45-50 minutes until well browned.
- Let cool 5 minutes. Gently brush the tart with warmed glaze.
Notes: For more on this recipe in my blog click here.