INA’S FRENCH APPLE TART
2 cups flour
1⁄2 tsp. kosher salt
1 tbsp. sugar
16 tbsp. (2 sticks) cold unsalted butter, diced, divided
1⁄2 cup ice water
4 Golden Delicious apples
1⁄2 cup sugar
1⁄2 cup currant jelly
2 tbsp. Calvados apple brandy
1. In processor, pulse flour, salt and sugar to combine. Add 12 tbsp. butter; pulse until butter is the size of peas. With motor running, pour in water; pulse until dough starts to come together. Form a ball; wrap in plastic and chill at least 1 hr.
2. Heat oven to 400°F. Line a pie pan with parchment. Roll out dough into large circle; press into pan, trimming excess. Chill.
3. Peel apples; cut in half. Remove stems and cores; cut into ⁄4"
1 slices. Place overlapping slices of apples in concentric circles on pastry. Sprinkle with sugar; dot with remaining butter.
4. Bake 45 min. to
1 hr. or until browned. Remove from oven. Warm currant jelly and brandy; brush tart with mixture. Loosen from paper. Let cool. Serve warm or at room temp.
PER SERVING: 427 cal, 4g protein, 52g carbs, 4g fiber, 24g sugar, 24g fat