Savory Apple Tart

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:

• 4 Apples (Pink Lady, Golden Delicious, or Gala) 
• Juice of 1/2 lemon
• A generous amount of finely chopped fresh Rosemary (3-4 sprigs)
• 1 Tb flour combined with 1Tb light brown sugar
• 3 Tb Melted butter
• 2 Tb Apricot preserves 

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.