High Fructose Corn Syrup Free French Apple Tart with Apricot Glaze

Total time2 hr 40 min

Prep time45 min

Cook time55 min

High Fructose Corn Syrup Free 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
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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