Damn you Ina. Why do make everything look so easy? On TV, Ina makes this in, like, less than 5 mins of air time. Not quite as easy or beautiful as it looked on TV- but still totally doable. And it doesn’t require a tart pan. You need to refrigerate dough at least an hour- I left mine overnight. She warns that it might look like it is burning- but it is really just the sugar burning- and dripping off the pan (put tinfoil underneath or something if u don’t want it to get on your oven- or a rimmed baking sheet perhaps). Anyway, of course I was still panicking that it was burning so took it out 9 mins early- and it was fine- when i tasted it- it really did just take like burnt sugar, which is delicious- not burnt pastry. I also served w. vanilla ice cream- so good.
A Barefoot Contessa Recipe
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (11/2 sticks) cold unsalted butter, diced
1/2 cup ice water
4 Granny Smith apples
1/2 cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, small diced
1/2 cup apricot jelly or warm sieved apricot jam [i didn’t bother to sieve- just don’t take brush on the chunks]
2 tablespoons Calvados, rum, or water [i used rum]
For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges- making a neat rectangle. Put the dough on the prepared pan and refrigerate while you prepare the apples.
Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baler [I used one of those apple core-ers, you want to core nicely so slices are pretty]. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices [for some reason, I had trouble w. this so made straight lines]. Sprinkle with the full 1/2 cup of sugar and dot with the butter.
Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. “Don’t worry! The apple juices will burn in the pan but the tart will be fine!” When the tart’s done, heat the apricot jelly together with the Calvados/rum and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn’t stick to the paper. Allow to cool and serve warm or at room temperature.