My neighbor Theo, an inquisitive, creative, awesome young man, stopped by a bit ago for some apricot jam. He said he was making an apple tart and the recipe called for apricot jam. Sure thing! The tart was as delicious as it was beautiful. I can’t wait to make one myself!
Theo’s Apple Apricot jam Tart
Ingredients
180 grams all-purpose flour
65 grams sugar
1/2 tsp kosher salt
280 grams salted butter, melted
10 large Honeycrisp apples, cored, and peeled
3 Tbsp butter, melted
1/2 cup Apricot jam
2 Tbsp Apricot jam (for the syrup)
Preparation
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Into a large bowl goes 180 grams of all-purpose flour, 65 grams of sugar, and 1/2 teaspoon of kosher salt. Whisk to combine. Add in 280 grams of melted salted butter.
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Mix with a rubber spatula util a crumbly dough forms.
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Pat out into a 20 cm tart pan
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Once the dough has been pressed into every crack and crevice and the top edges have been trimmed off, dock the pastry using a fork all over the surface.
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Put on a rimmed baking sheet and place in a 350 degree oven for about 30 minutes until lightly browned.
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Peel and core 5 large Honeycrisp apples. Quarter and cut those quarters in half and each of those halves in half making 4 even sized slices. Rinse and repeat with the remaining apples.
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In a large saute pan with 1 Tbsp of melted butter, add the sliced apples. Cover and cook over medium-low heat. Stir occasionally until flexible and translucent.
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Remove rom the heat and place onto a rimmed baking sheet. Allow to cool completely.
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Peel and core the remaining apples. Quarter and cut the quarters into slices and then chop the slices into 1” pieces.
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In a large saute pan with 2 Tbsp melted butter, add the chopped apples. Add in 1/2 cup of apricot preserves and mix until evenly distributed.
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Cook over medium heat for 10 minutes until the apples are soft. Mash the apples into a mash and then cook for an additional 5 minutes until nice and thick.
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Dump the apple mash directly into the prepared tart shell and smooth it out so the surface is nice and even.
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Begin to decorate with the apple slices starting from the outside, with the wider side facing up and layering the apples on top of each other, working towards the middle until they resemble a flower.
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Place onto a rimmed baking sheet and put in a 350 degree oven for about 20 minutes until the apples are completely soft.
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While the tart is cooking, in a small pot heat up 2 Tbsp of apricot jam until runny, then straining out the solids into a small bowl.
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After removing the tart from the oven, give it a nice brush of the apricot syrup. Once generously coated, place back into a preheated broiler for about 5 minutes, rotating frequently.
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Allow to cool completely on a wire rack.
