French Apple Tart with Compote and Fanned Slices

What you need

• 200 g (1 2/3 cups) plain flour, plus extra for rolling
• 1 pinch salt
• 100 g (7 tbsp) cold unsalted butter, diced
• 1 large egg yolk
• 3 tbsp ice water, plus more if needed
• 6 firm sweet apples, about 1 kg (2 1/4 lb), such as Golden Delicious or Cox
• 5 tbsp caster sugar, divided
• 20 g (1 1/2 tbsp) unsalted butter
• 4 tbsp apricot jam

Method

Restated from the original video

1. 1

   Mix the flour and salt in a bowl and rub in the cold butter until it looks like coarse crumbs.

2. 2

   Add the yolk and the water and mix until the dough holds together, adding a few drops more water if it stays crumbly.

3. 3

   Flatten into a disc, wrap and chill for 30 min.

4. 4

   Peel, core and chop 2 of the apples. Cook them in a covered pan over low heat with 2 tbsp of the sugar and a splash of water, stirring now and then, until very soft, 12-15 min.

5. 5

   Mash the apples into a smooth compote and let it cool.

6. 6

   Heat the oven to 200 °C (400 °F).

7. 7

   Roll the dough out on a floured surface about 3 mm thick and line a 24 cm (9 1/2 in) tart pan. Trim the edge and prick the base with a fork.

8. 8

   Spread the compote evenly over the base.

9. 9

   Peel, core and halve the remaining apples, then cut them into slices about 2 mm thick.

10. 10

    Lay the slices over the compote in tight overlapping circles, working from the edge to the center.

11. 11

    Melt the butter, brush it over the apples and sprinkle with the remaining sugar.

12. 12

    Bake until the crust is golden and the apple edges are browned, 35-40 min. Lift the tart slightly to check that the underside is crisp.

13. 13

    Warm the apricot jam with a spoonful of water, sieve it if lumpy and brush it over the hot apples.

14. 14

    Cool for at least 20 min before slicing. Serve warm or at room temperature.

Imported from deliciousmagazine.co.uk. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.