3 tablespoons unsalted butter, cold
3/4 cup all-purpose flour
1/2 teaspoon granulated sugar
2 tablespoons ice water

2 large Golden Delicious apples
2 tablespoons apricot jam
1 tablespoon granulated sugar
1/2 tablespoon unsalted butter


1. Preheat the oven to 400 degrees F.

2. Cut the butter into 1/2 inch pieces. Place the flour, butter, and sugar in the bowl of a food processor. Process for 5 seconds, add the water, and process for another 5 seconds. Remove the dough, even if not compactly mixed, then press it and roll it out between two layers of plastic wrap to form a circle about 10 inches in diameter. Remove the top layer of wrap, and invert the dough onto a cookie sheet. Peel off the remaining wrap, and refrigerate the dough.

3. Meanwhile, peel the apples, cut them in half, and remove the cores. Hollow the apples out a little with a measuring spoon, and chop the trimmings. Place 1/2 tablespoon of the jam in the hollow of each apple half, and arrange the halves, cut side down, in the center of the circle of dough. Sprinkle the chopped apple around the halves.

4. Bring the edge of the dough up over the apples to create a border, 1 to 2 inches high, around the edge. This will hold the cooking juices inside.

5. Sprinkle the top of the tart with sugar, and dot with butter. Bake at 400 degrees F for 45 minutes to 1 hour, until well browned. Serve warm or at room temperature.
This is Jacques Pepinís motherís recipe for a classic French apple tart.
Baked Apple Tart
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