French Apple Tart

Make the crust: pulse 1 1/2 cup all-purpose flour, 1/4 cup powdered sugar, and 1/4 tsp kosher salt in a food processor. Add 1/2 cup cold, cubed unsalted butter and pulse until the mixture resembles coarse meal. Add 2 large egg yolk and 2 tbsp ice-cold water and pulse just until the dough comes together. Press into a disk, wrap, and chill for 30 minutes.

Preheat oven to 375°F (190°C). Press the chilled dough into a 9-inch tart pan with a removable bottom, trimming the edges flush. Prick the bottom all over with a fork. Line with parchment and fill with pie weights. Blind-bake for 15 minutes, remove weights, and bake 10 more minutes until lightly golden.

Make the applesauce layer: combine the 4 peeled, cored, chopped tart apples (Granny Smith or Braeburn) with half the 1/3 cup granulated sugar and 2 tsp fresh lemon juice in a small saucepan. Cook over medium heat, stirring often, until the apples are very soft and most of the moisture has evaporated, about 10-12 minutes. Mash into a smooth puree and let cool.

Spread the cooled applesauce evenly over the tart shell. Arrange the 4 peeled, cored, thinly sliced firm apples (Honeycrisp or Fuji) in tight overlapping concentric circles over the applesauce. Brush with 2 tbsp melted unsalted butter and sprinkle the remaining sugar over the top.

Bake at 375°F (190°C) for 25-30 minutes until the apple slices are tender and the edges are lightly caramelized.

Warm the 1/4 cup apricot jam in a small saucepan or microwave until fluid. Brush a thin, even layer over the hot tart to glaze. Let cool before slicing and serving.