For the pastry:
In the bowl of your food processor add;
2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
at this point, pulse a few times just to incorporate dry ingredients
12 tablespoons (1-1/2 sticks) cold unsalted butter, diced
pulse 10 to 12 times, until the butter is in small bits the size of peas.
With the motor running, pour
1/2 cup ice cold water down the feed tube and then pulse just until the dough starts to come together.
Dump dough onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for a least 1 hour.
Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
Roll the dough approximately 10 inches by 14 inches. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
Peel 4 Granny Smith apples. Cut them in half through the stem. Remove the stems and cores with a sharp knife. Slice the apples crosswise in 1/4 inch thick slices.
Place slices of apples diagonally down the middle of the tart pastry and continue making rows until the pastry is covered with apple slices.
Sprinkle with 1/2 cup of sugar and dot the top of the apples with 4 tablespoons (1/2 stick) cold unsalted butter, small diced.
Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during the baking time. The apple juices may burn a bit in the pan, but the tart will be fine! When the tart is done, remove from the oven and
In a small sauce pan heat 1/2 cup apricot jelly (or whatever you like). I used orange marmalade.
and 2 tablespoons rum or water. (I used peach snapps). Once the mixture is all melted, brush the apples and the pastry around the edges. Loosen the tart with a metal spatula and allow to cool.
Enjoy! Still house hunting and still no luck... :(. Have a wonderful week.