Julia Child's Apple Tart

Ingredients for 1 servings:

• 210 g flour
• 2 tbsp sugar
• 1 pinch of salt
• 170 g butter, cold
• 4 tbsp water, cold
• 250 g dried pulses for blind baking
• 1,600 g apples, e.g. Golden Delicious
• 1 tsp lemon juice
• 2 tbsp sugar
• 110 g sugar
• 6 tbsp apricot jam
• 60 ml Calvados, or rum, or cognac
• 40 g butter
• ½ tsp cinnamon powder
• 1 orange(s) or lemon, untreated, grated peel
• 12 tbsp apricot jam
• 2 tbsp sugar

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours 45 minutes

French apple pie, for a tart tin with a diameter of 25 cm

Dough: Put the flour in a mixing bowl, stir in the sugar and salt. Add the cold butter, cut into 1 cm cubes. Mix with a hand mixer until it reaches the consistency of oatmeal, muesli, etc. Add 4-6 tablespoons of cold water. Continue mixing until the dough is smooth. Roll out the dough slightly and place it in cling film. Refrigerate for 1 hour. Preheat oven to 200°C. Roll out the dough into a circle about 4 mm thick, about 5 cm larger than the pan. Grease the baking pan with butter. Pour the dough into the baking pan and press lightly into the corners and sides. Leave about 0.5 cm overhanging the top edge of the pan and press diagonally with the back of a knife at 1.5 cm intervals to create a nice edge. Prick holes in the bottom with a fork. Place baking paper in the pan, press lightly against the dough, and fill with the dried pulses. Bake for 8-9 minutes. Remove the baking paper with the beans and bake for another 2-3 minutes. Remove from the oven. Topping: Core and peel 600g of apples, then cut into thin slices. Place in a bowl with 1 teaspoon of lemon juice and 2 tablespoons of sugar. Mix gently to keep the slices intact. Core, peel, and chop 1kg of apples. Place in a pan, cover, and cook at a moderate temperature for about 20 minutes. Stir occasionally. When the apples have broken down well, add the remaining ingredients. Bring to a boil until the apple sauce is nice and thick. Preheat oven to 180°C. Pour the sauce onto the baked base. Arrange the apple slices in a spiral, overlapping them on top. Bake in the upper part of the oven for about 30 minutes, or until the apples are lightly browned. Glaze: Melt the apricot jam and sugar in a saucepan over medium heat and then pour over the finished cake.