It’s thin and crispy and not too sweet. 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 vegetable oil (I use avocado oil)
- 1/3 cup milk (reduced fat or whole milk)
- 3 or 4 large granny smith apples (1 1/2 - 2 pounds) I prefer 4 apples
- 1/4 cup sugar
- Glaze: 3 Tablespoons apricot preserves, warmed
- Preheat oven to 400° F and grease a 12-inch round rimmed pan.
- For crust, combine flour, sugar & salt in a bowl.
- Add oil & milk all at once, stirring with a fork. 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 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 while you prep the apples..
- Peel & cut apples in half. Core and slice them 1/8-inch thick. I cut off the uneven ends and then get about 10 slices per half apple. Cover dough with closely overlapping apples.
- Sprinkle with sugar. Bake for 45-50 minutes until well browned.
- Let cool 5 minutes. Gently brush the tart with warmed apricot glaze.
Notes: For more on this recipe in my blog click here.