Ingredients
- 1 1/3 cups all-purpose flour
- 3 tbsp brown sugar
- 1/2 tsp salt
- 9 tbsp cold butter, diced
- 1 tsp vanilla extract
- 1 egg yolk
- 3 tbsp cold water
- 1/4 cup brown sugar
- 3 tbsp white sugar
- 2 1/2 tbsp lemon juice
- 2 tbsp cinnamon
- 1/2 tsp vanilla
- 1/4 tsp salt
- 1 1/2 tbsp butter room temperature
- 1/2 cup apple sauce
- 1-2 large red apples
- 1-2 large green apples
Methods
Combine the dry ingredients in a food processor bowl and pulse until mixed.
Add the chopped butter to the dry mixture in the food processor bowl.
Mix the wet ingredients for the crust in a separate bowl.
While pulsing the processor, drizzle in the wet ingredients.
The dough is ready when it forms a ball.
Press the dough into a 7-inch (18 cm) tart pan, ensuring an even thickness around the edges and bottom.
Cover the tart with plastic wrap and refrigerate for at least an hour.
Preheat the oven to 350˚F (180 ˚C) then you're ready to bake the tart.
Melt the brown sugar and butter together for the tart filling.
Whisk the mixture over low heat until smooth.
Set the mixture aside until needed.
Core and halve the apples, then slice them very thinly.
Spread applesauce over the tart crust.
Arrange the apple slices upright on the applesauce with the peel side up, using only as many as needed and saving the rest for snacking.
Whisk the melted mixture again and slowly pour it over the apples, ensuring it reaches the edges.
Bake the tart in the preheated oven for 60 minutes.
Remove the tart from the oven and place it on a cooling rack.
After 10 minutes, heat the apricot jam and brush it over the fruit with a pastry brush.
Cool the tart completely, then remove the sides of the pan and it’s ready to serve.