Apple tart

It's a simple and delicious apple tart recipe. What I need is just a big pocket of Granny Smith apples with a shortcrust pastry.
This recipe is very easy to prepare. Dotted with butter and sugar, then baked to perfection. Brush tenderly with hot apricot glaze and voilà!


INGREDIENTS

Shortcrust pastry

• 1 1/4 cups all-purpose flour
• 3/4 stick (6 tablespoons) cold unsalted butter, cut into bits
• 1/4 teaspoon salt

Applesauce

• 4 apples- peeled, cored and chopped
• 3/4 cup water
• 1/4 cup white sugar
• 1/2 teaspoon ground cinnamon 

For the apples

•  4 Granny Smith
• 1/2 cup sugar 
• 4 tablespoons (1/2 stick) cold unsalted butter, small diced
• 1/2 cup apricot jelly 

   METHOD

Applesauce:  
    Peel and core the apple then cut in to half and slice it into the thickness you like. I slice it quite thinly.
    Arrange the apples decoratively on the pastry shell, overlapping them. Sprinkle the sugar on top of the apples, top with butter cubes and bake in the middle of the 180'C preheated oven for 45 minutes or until the crust is cooked through and the apples are golden.
    Brush with the heated apricot jam while the tart is still hot.


      1 In a large bowl blend the flour, the butter, and the salt until the mixture resembles meal. Add 3 tablespoons ice water, toss the mixture until the water is incorporated, and form the dough into a ball. Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute the fat evenly and re-form it into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.

      2 In a saucepan, combine apples, water, sugar, and cinnamon. Cover and cook over medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with a fork.

      3 On a clean, floured work surface, roll it out with a floured rolling pin until it's slightly larger than the flan ring. Using the rolling pin, lift the pastry and lay it over the flan ring.
With your fingers, lightly press the pastry into the sides of the ring. Run a rolling pin over the top of the ring and pull away the excess pastry at the edges. Using your fingers, gently press the pastry up to slightly build up the height of the pastry at the edges.

      4 Cut butter into the shortcrust pastry. Peel and core the apple then cut in to half and slice it into the thickness you like. I slice it quite thinly.
  
      5 Arrange the apples decoratively on the apple sauce, overlapping them. Sprinkle the sugar on top of the apples, top with butter cubes and bake in the middle of the 300°F preheated oven for 45 minutes or until the crust is cooked through and the apples are golden.

      6 Brush with the heated apricot jam while the tart is still hot.

Suggestion: Serve with a dollop of cream or vanilla ice cream to go with it.