Recipe courtesy of Sara Moulton
1 10-12 inch tart, serving 6-8


Pastry Dough:


In a bowl with a pastry blender or in a food processor blend or pulse together flour, butter, shortening, and salt until mixture resembles meal. Add 2 tablespoons ice water and toss or pulse until water is incorporated. Add enough remaining ice water if necessary to form a dough and form dough into a disk. Lightly dust dough with flour and chill, wrapped in wax paper, 1 hour. On a lightly floured surface, roll dough out to 12-14 inch circle. Gently ease dough into a 10-12 inch fluted tart pan with a removable bottom. Prick dough all over with fork and chill in refrigerator for at least 30 minutes. Using a melon baller, remove core from each apple half. Lay apple flat side down on cutting board. Thinly slice apple lengthwise without cutting through the flat side. Turn apple on its side and slice off flat side of apple so that apple slices can be fanned like a deck of cards. Repeat method for remaining apple halves. Fan apples on top of chilled dough in a decorative pattern. Dot with butter and sprinkle with sugar. Bake in a preheated 375 F oven for 35-45 minutes or until golden. In a small saucepan combine apricot jam and water over medium heat. Bring mixture to a simmer and stir until smooth. Brush baked tart with glaze.


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