Low Sodium French Apple Tart with Apricot Glaze

Total time2 hr 40 min

Prep time45 min

Cook time55 min

Low Sodium French Apple Tart with Apricot Glaze

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Ingredients

8 servings

For the crust

1 ¼ cups all-purpose flour
King Arthur Baking Company Unbleached All-Purpose Flour Gold Medal Flour All-Purpose Unbleached - 5 Lb Bob's Red Mill Organic All Purpose Unbleached White Flour - 5 Lb Bob's Red Mill All Purpose Unbleached White Flour - 5 Lb Pillsbury Best Flour All Purpose - 5 Lb
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2 tbsp granulated sugar
¼ tsp salt
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ cup (1 stick) unsalted butter, cold and cut into ½-inch cubes
2–3 tbsp ice water

For the apple compote

3 medium granny smith apples (about 1 ½ lb), peeled, cored, and roughly chopped
2 tbsp unsalted butter
3 tbsp granulated sugar
½ tsp vanilla extract

For the topping

3 medium granny smith apples (about 1 ½ lb), peeled, cored, and sliced ⅛-inch thick
1 tbsp granulated sugar
1 tbsp unsalted butter, melted

For the apricot glaze

⅓ cup apricot jam
1 tbsp water

Instructions

1
Make the crust: Pulse the flour, sugar, and salt together in a food processor until combined. Add the cold butter cubes and pulse 8–10 times until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Drizzle in 2 tbsp ice water and pulse until the dough just begins to clump together; add the remaining 1 tbsp water only if the dough looks dry and crumbly.
2
Turn the dough out onto a lightly floured surface and press it into a flat disk. Wrap in plastic wrap and refrigerate for at least 30 minutes, until firm.

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