French apple tart

Ingredients for 1 servings:

• 125 g flour
• ½ tsp sugar
• 1 pinch of salt
• 85 g butter, cold unsalted
• 3 tbsp water (ice water), possibly up to 6 tbsp
• 2 kg apple (Golden Delicious or Pinova)
• 2 tbsp butter, melted, possibly 3 tbsp
• 100 g sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 55 minutes

Preheat the oven to 200 degrees Celsius. For the dough, place the flour, 1/2 teaspoon of sugar, and the salt in a food processor. Add the butter and pulse briefly, repeatedly, until the butter is broken into bean-sized pieces. Slowly drizzle in 3-6 tablespoons of cold water and pulse a few more times until the dough clumps together. Turn the dough out onto a floured work surface, quickly knead, and flatten slightly. Wrap in plastic wrap and let rest in the refrigerator for at least 30 minutes. Peel, core, and thinly slice the apples. Set the peels and cores aside in a bowl. Remove the dough from the refrigerator, unwrap, and roll out with a rolling pin on a floured surface until it is about 35 cm in diameter and about 3 mm thick. Dust with flour as needed and turn over to prevent it from sticking to the surface. Finally, brush off any excess flour. Place the dough on a baking sheet lined with parchment paper. Cover the base with as many apple slices as possible, leaving a 5 cm border. Fold the excess dough over the topping to form a border, leaving the center free. Brush the apples and the pastry edge with melted butter and then sprinkle evenly with 3-5 tablespoons of sugar. Bake the tart on the middle rack of the oven for about 45 minutes, rotating halfway through and baking until the apples are soft and brown around the edges and the pastry is golden brown. Meanwhile, add the remaining sugar to the apple peels in the saucepan. Bring to a boil, just covered with water, then simmer for 30 minutes. Strain through a sieve, collecting the liquid, return it to the saucepan, and simmer for another 15-20 minutes, until it has reduced to a syrup. After baking, let the tart cool on a wire rack for about 15 minutes, then brush with the syrup. Serve warm or at room temperature.