Adapted from Simona/Cook's Illustrated for Daring Bakers November Challenge
Pasta Frolla (Sweet Tart Crust)
1/2 cup minus 1 tablespoon superfine sugar (just whiz granulated sugar in your food processor)
1 3/4 cups flour
1 stick cold butter, cut into small pieces
1 large egg
1 egg yolk
1/4 teaspoon vanilla paste
Put dry ingredients into food processor and pulse to mix. Add butter and pulse a few times till mixture resembles corn meal. Pulse in vanilla paste.
Empty bowl on to work surface. Lightly beat together egg and yolk. Make a well in the dry ingredients and pour eggs into well. Use a fork to incorporated the wet ingredients into the dry, then use your fingertips. Lightly knead till dough comes together into a ball.
Shape the dough into a flat disk and refrigerate from 2 hours to overnight.
2-3 Granny Smith apples, peeled, cored and cut into thin slices
Juice of one lemon
1/4 cup sugar
1/4 teaspoon ground cinnamon
Calvados or other brandy
Preheat oven to 375º.
In bowl, gently mix apples with sugar, cinnamon and lemon juice. Roll out tart crust and gently place in 9 inch tart pan. Trim edges. Dock crust by poking the bottom of the crust with the tines of a fork.
Paint bottom of crust with a couple tablespoons of apricot jam. Arrange apples in concentric circles on top of jam. You may want to put a bottom layer of apples on first to bring filling up a bit higher. Heat a couple tablespoons of jam with a tablespoon or so of Calvadoes. Brush apples with glaze.
Bake 25-35 minutes or till apples are tender. Cool to serve.