French Apple Tart with a Buttery Crust

1. Prepare the Pastry:

• Rub the Butter: In a bowl, take 125g cold butter (cubed) and rub it into 200g plain flour, 1 tbsp sugar, and a pinch of salt. Do this until it looks like breadcrumbs (you can use your fingers or a food processor).
• Add the Egg: Mix in 1 beaten egg until the dough comes together. It should form a soft dough.
• Chill the Dough: Shape it into a puck, wrap it in cling film, and pop it in the fridge for at least 30 minutes (or up to 2 days). This helps it relax and will make it easier to roll.

2. Blind Bake the Pastry (Cook it without filling):

• Preheat the Oven: Set your oven to 200°C (180°C fan) or gas mark 6.
• Roll the Pastry: Once chilled, lightly flour your work surface and roll out the dough into a circle, about the thickness of a £1 coin.
• Line the Tart Tin: Use a 23cm fluted tart tin and fit the rolled dough into it. Don't worry if it’s a little uneven; just press it gently into the edges. Let the excess dough overhang for easy trimming later.
• Add Baking Beans: Cut a piece of baking parchment to fit the tart and line the base. Fill with baking beans, rice, or lentils to keep the shape of the crust while it bakes.
• Bake Blind: Place the tin in the oven for 15 minutes, then carefully remove the parchment and beans. Return the tart shell to the oven for another 10-15 minutes until it's golden brown and crisp.
• Cool the Pastry: Let it cool completely before adding the filling.

3. Make the Apple Purée:

• Prepare the Apples: Peel, core, and roughly chop 8-10 apples (you can use Cox’s, Granny Smith, or Russet apples).
• Cook the Apples: In a shallow saucepan, combine the chopped apples with 2 tbsp water and 50g sugar (leave 1 tbsp sugar aside for later). Cover the pan and cook over low heat for 25-30 minutes, stirring occasionally.
• Mash the Apples: As the apples cook, they’ll soften and collapse into a purée. If they need more liquid, add a little water.
• Taste and Sweeten: Once they’re soft, taste and add more sugar if you like a sweeter purée. If using alcohol (like Calvados, cognac, or brandy), stir it in now.

4. Assemble the Tart:

• Preheat the Oven: Set the oven to 210°C (190°C fan) or gas mark 8.
• Slice the Apples: Peel, core, and halve the remaining 4 apples. Slice them into thin, even wedges.
• Spread the Purée: Take the cooled tart shell and spread the apple purée evenly over the base. Use a spatula to smooth it out.
• Arrange the Apple Slices: Neatly arrange the apple slices on top of the purée, forming concentric circles, starting from the outside and working your way in.
• Brush with Butter: Melt 25g butter and gently brush it over the apple slices.
• Sprinkle with Sugar: Scatter the remaining 1 tbsp of sugar over the apples for a beautiful caramelized finish.

5. Bake the Tart:

• Bake: Place the tart in the oven and bake for 20-25 minutes, or until the apples are golden and the edges of the tart are crisp.

6. Glaze and Serve:

• Make the Glaze: Mix 3 tbsp apricot jam with 1 tbsp hot water until smooth.
• Glaze the Apples: When the tart comes out of the oven, immediately brush the apples with the apricot glaze to give them a lovely shiny finish.
• Cool Slightly: Let the tart cool for 10 minutes before removing it from the tin.
• Finish and Serve: If you like, dust the cooled tart with a little icing sugar before serving. This tart can be served warm or at room temperature. It's perfect with a cup of tea or as a dessert!

Pro Tip:
You can make the pastry and apple purée the day before and store them in the fridge. Then just assemble and bake the tart the next day for a stress-free dessert!