JOHN C's FRENCH APPLE TART
INGREDIENTS FOR THE PASTRY
2 cups all-purpose flour
½ teaspoon kosher salt
1 tablespoon sugar
12 tbls cold unsalted butter, diced (1 ½ sticks)
FOR THE APPLES
4 Starr Ranch Granny Smith apples
½ cup sugar
4 tbsp cold unsalted butter, small dice (1/2 stick)
½ cup apricot jelly heated
2 tbsp Calvados, rum, or water

For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour. Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper. Roll the dough slightly larger than 10x14. Using a ruler and a pizza cutter trim edges. Place dough on parchment lined sheet pan and place in fridge.
Peel the apples and cut them in half through the stem. Remove the stems and cores, slice apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Bake for 45 minutes to 1 hour or until the pastry is browned and the edges of the apples start to brown. After you have pulled the tart from the oven heat the jelly with the Clavados and brush the apples and the pastry completely with the jelly mixture. Allow to completely cool and serve!