Tarte aux Pommes

For the Paté Sucre:
1 ½ C. AP Flour
6 T. unsalted butter,extra for the pan
1/3 C. white sugar
½ t. vanilla extract
¼ t. salt
3 egg yolks

For filling:
3 lbs. tart apples
2 T. butter
1 t. vanilla extract
1/3 C. white sugar, more to taste
juice of 1/2 lemon

For the glaze:
¼ C. apricot jam
2 T. water

Paté Sucre
Make the paté sucre first, as it needs to chill if it is to roll out well or you can pat it into the pan with you fingers, however, it comes out better if you roll it.

Sift the flour into a bowl, make a well in the center then pound cold butter with rolling pin to soften. Place softened butter, sugar, egg yolks, vanilla and salt in the well.

Working quickly with your fingertips, combine the ingredients in the well until the flour mixture resembles coarse crumbs. Knead dough by pushing out with your palm and scraping it up. Do this for 1-2 minutes, but don’t overwork or the dough will be tough. Shape the dough into a patty, wrap in plastic, and refrigerate for about 30 minutes.

Use a buttered tart pan with removable bottom. Lightly flour your work surface, then roll the dough into a 12” round. Wrap dough around the rolling pin and gently drape over tart pan. Lift edge of dough with one hand, and with the other, press it into the edge of the pan to seal any cracks. Cut off excess dough and leave a clean edge by rolling the rolling pin over the edges of the pan. Press the dough evenly up the sides to increase height of shell. Chill for 15 minutes.

Place a baking sheet in the oven and preheat to 400° F

Apple filling
Peel 2/3 of apples, cut in half, core, slice ¼ inch thick, then cut slices lengthwise ¼ inch thick then cut into ¼”dice.

Melt butter in a heated sauté pan add the apples, vanilla, and all but 2 T. of the sugar. Sauté over medium high heat for about 10 minutes, stirring until very soft. Adjust sugar to taste. Cool.

Peel remaining apples, core and slice very thin, place in a bowl and squeeze lemon juice over them. Toss to coat.

First spread the apple compote evenly in the chilled pastry shell, then top with apple slices arranged in overlapping concentric circles, starting at the edge and working to the center. Sprinkle with remaining sugar.
Bake tart on heated baking sheet for about 15-20 minutes, until the crust begins to brown. Turn the oven down to 350° F and bake for an additional 15-20 minutes, until the apple slices are tender and the crust is nicely browned. Broil for about 2 minutes to brown apple slices if necessary. Let the tart cool slightly on a rack before removing rim of tart pan.

While the tart is baking, heat the apricot jam and water in a sauce pan and strain. For a brilliant shine, brush glaze on apple slices and edge of crust, being careful not to move the slices. Serve warm or at room temperature