Aside from a spatchcock roast chicken, this tart gets the most play in our house. A classic French short crust and cooked apples are given a Provençal kick with the addition of a generous handful of finely chopped, fresh Rosemary. Our version of this French classic is a little more savory...but feel free to sprinkle the apples with a tablespoon of sugar before baking if you have a sweet tooth.
We prefer mixing the Pâte Brisée by hand as it comes together quickly and leaves less dishes to wash, but a food processor works well too.
For the Pâte Brisée:
Combine the flour and salt in a bowl. Grate the cold butter into the flour and combine with fingers until you've achieved the consistency of rough crumbs. Add the ice water and combine. Turn the dough onto a board and kneed quickly until a ball forms. Flatten slightly to a disk, cover with plastic wrap, and refrigerate for 20 min-1 hour.
For the Filling:
Preheat oven to 400.
Peel and core the apples, then slice into 1/4 inch thick wedges. Place in a bowl and add the lemon. Toss to mix. Add Rosemary and toss again to mix evenly.
Roll out the dough and trim to a 12 inch circle. Place on a parchment paper lined baking sheet. Sprinkle with the flour/brown sugar mixture. Working from the outside in, form concentric circles of the apple slices, leaving approximately 2 inches of the edge uncovered.
Fold the dough up over the apples, then chill the tart in fridge or freezer for 5-10 min.
Brush the chilled tart with 2 Tb of the melted butter.
Bake until the crust is golden brown and the apples are tender, 45 min to 1 hour.
Heat the apricot preserves and remaining Tb of butter over low heat. Remove any solid fruit, then brush onto the apples.
Serve the tart warm.
