French Apple Tart

For the crust:
In a bowl of a food processor, combine flour, salt and sugar and pulse until combined. Add butter cubes a few at a time, pulsing quickly until dough resembles coarse meal.

Beat egg together with water. Add egg mixture to flour mixture, slowly, pulsing just until dough comes together. Turn out onto a floured surface and roll into a ball and then pat down into a disk. Wrap disk in plastic and refrigerate for 30 minutes (or pop in the freezer for 10 minutes).

For the compote:
Meanwhile, place apple chunks, water, cinnamon and zest in a heavy-bottomed sauce pan. Cover and bring to a boil and let cook for 10 minutes. Simmer uncovered until most of the liquid is evaporated. Mash apples into a paste with a fork. Allow to cool completely; it will thicken as it cools.

Roll out dough onto a floured surface and fit into a 9″ tart pan. Spread a single layer of compote on the bottom, and place in freezer while you prep your apples for the topping.

For the topping:
Peel, core and slice apples very thin, about 1/8 ” thick. Place in bowl and squeeze with lemon juice to prevent browning.

(Note: All the steps up to this point can be done ahead of time. I did that and the tart still turned out great. The extra refrigeration time is helpful in warm weather.)

Remove tart from the freezer. When placing the apples, the idea is to create an escargot pattern, starting from the outside and working your way into the center. Layer each apple, cut side down, one slightly overlapping the other, making your way all around the tart until you reach the center.

Bake at 400ºF for 20 minutes and then reduce heat to 350ºF and bake for 10 more minutes. Then place under the broiler for 1-2 minutes just until the apples begin to get lightly charred.

Place the jam in the microwave and heat on high for 15 seconds or until melted. Brush tart with jam to create a nice shine.

Serve with vanilla ice cream or a dollop of homemade whipped cream.