French Apple Tart

Preheat the oven to 410ºF.

Place the butter, vegetable oil, water, sugar, and salt in an oven-proof. Bake in the oven for 15–20 minutes, until the mixture is boiling and the edges turn golden brown.

Carefully take the bowl out of the oven, and even more carefully, add the flour and mix until incorporated and it forms a soft dough. (The butter/water mixture will spit when you add the flour, so do not lean directly over it!)

Let cool for about 15 minutes. Scoop the dough into a tart pan, and let cool for another 15 minutes or so.

Meanwhile, make the apple compote. Peel and dice the apples, then place them in a medium pot with the water and sugar. Cook the apples over low heat for 45 minutes to 1 hour, until the apples have stewed down to a paste. Stir every 15 minutes or so and add some water if the mixture becomes too dry. Stir in the vanilla and let cool until just warm.

Using your hands, shape the dough around the tart pan. Prick the bottom all over with a fork. Bake the tart at 410ºF for about 15 minutes, until the edges are slightly golden-brown.

Lower the temperature of the oven to 350ºF. Spread the apple compote evenly over the crust.

Thinly slice the apples for the topping. Toss the slices in lemon juice. Arrange them on top of the compote: start from the outer edge, overlapping the slices slightly, and work your way in. Bake the tart for about 20–25 minutes, or until the edges of the apple slices on top turn golden brown.

Mix together the apricot jam and hot water, and brush over the top of the tart. Let cool until warm, then serve.

Recipe and technique for the crust adapted from David Lebovitz. Recipe for the filling adapted from Tartelette.