French Apple Tart

• cold butter↗125g g

  cut into cubes

• plain flour↗200g g

  plus extra for dusting

• golden sugar↗1 tbsp tbsp
• egg↗1

  beaten

• (about 12) edible apples1 ¾ kg kg

  e.g., Cox's, Russet or Granny Smith

• golden sugar↗50g g
• calvados↗1 tbsp tbsp

  cognac or brandy (optional)

• butter↗25g g

  melted

• apricot jam↗3 tbsp tbsp
• powdered sugar↗

  for serving (optional)

Step-by-step instructions

1. 1

   For the dough, rub the butter with flour, sugar and a pinch of salt in a bowl until crumbly. Add the egg and knead the dough, then shape it into a disc. Cover and chill for at least 30 minutes. The dough can be stored in the refrigerator for up to two days.

2. 2

   Preheat the oven to 200 °C/180 °C with convection/gas 6. Roll out the dough on a lightly floured surface to a thickness of about a one‑pound coin, and use it to line a 23 cm fluted tart tin, leaving a slight overhang. Line the bottom with a disc of parchment paper large enough to cover the edges, and fill it with ceramic beads (or dry rice or lentils if you have no beads). Bake for 15 minutes, then remove the paper and beads and bake another 10‑15 minutes until the crust is biscuit‑like. Trim the excess overhang with a serrated knife. Set aside to cool.

3. 3

   Meanwhile, set aside four apples, and peel, core and coarsely chop the rest. Place them in a shallow pot with 2 tbsp water, all except 1 tbsp, sugar and alcohol, if using. Cover and cook over low heat for 25‑30 minutes, stirring occasionally and adding more water as needed, until the apples turn into puree. Taste and, if necessary, sweeten with additional sugar.

4. 4

   Increase the oven temperature to 210 °C/190 °C with convection/gas 8. Clean, core and halve the remaining apples, then slice them into even wedges. Spread the apple puree on the tart base, then arrange the apple slices in neat concentric circles, starting from the outer edge. Brush the apples with butter, sprinkle with remaining sugar and bake another 20‑25 minutes until golden.

5. 5

   Mix the jam with 1 tbsp hot water from a freshly boiled kettle. When the tart is ready, generously glaze it with the jam, then let it cool slightly. Serve warm or cold, dusted with powdered sugar if desired.