The Greatest Apple Tart

DOUGH:

Mix 2 c. flour, 2 T. sugar, 1 t. salt in a food processor fitted with the steel blade. Pulse 2 or 3 times to mix ingredients. Add butter (cut into chunks ) and process until the mixture resembles coarse meal. While processer is running, slowly add the ice water in small increments until the dough forms a ball and rides around on top of the steel blade. You probably won’t need all 1/2 c.

Roll dough out 1/8 inch thick and form into a free-form rectangle tart shell. (Directions follow.**) You can also just use a tart pan of your choice, but the following directions are fun to use if you don’t have a tart pan or if you’d like you learn a new technique!

**To make a free form tart**:
~Roll dough 1/8 inch thick and into a rectangle
15″ X 5 1/2″.
~Cut a 1/2 inch square from each corner and then fold dough up to make a 1/2 inch border on the sides and ends.
~Prick the surface all over with a fork to prevent the dough from “going wild”!
~Refrigerate the shell for 1/2 hour for it to chill and relax.

FILLING:

~Spread a 1/16 inch layer of sugar on the inner surface of the shell.
~Slice peeled apples (evenly and thinly) and arrange in two rows lengthwise.
~Sprinkle a light layer of sugar over the apples and bake in a 400 degree oven for 30 minutes or until sides of shell are crisp and bottom has browned.

GLAZE:

~Push approximately 1 c. apricot jam through a sieve and bring to a boil in a small saucepan with 1 T. sugar and 1-2 T. Grand Marnier.
~Simmer several minutes stirring constantly.

While glaze is still warm, brush it over the apples and edges of the shell.

Serve warm.