Instructions:

1. Pulse in a food processor for a few seconds to combine:
• 2 cup all-purpose flour
• ¹/₂ tsp kosher salt
• 1 tsp granulated sugar
2. Add:
• 12 TBS butter, unsalted , cold & diced
3. Pulse until the butter is in small bits, about the size of peas.
4. With the motor running, pour in:
• ¹/₂ cup water , ice cold
5. Pulse until the dough starts to come together.
6. Put dough onto a floured board and knead quickly into a ball.
7. Wrap in plastic wrap or parchment paper and refrigerate for at least 1 hour.
8. Preheat the oven to 400º F.
9. Line a baking sheet with parchment paper or greased aluminum foil.
10. Roll the dough slightly larger than 10 by 14-inches.
11. Using a ruler and a small knife, trim the edges.
12. Place the dough on the prepared baking sheet and refrigerate while you prepare the apples.
13. Peel:
• 4 granny smith apples
14. Cut apples in half through the stem.
15. Remove the stems and cores with a sharp knife.
16. Slice the apples crosswise in 1/4-inch thick slices.
17. 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.
18. Evenly spread over apples:
• ¹/₂ cup granulated sugar
• 4 TBS butter, unsalted , cold & diced small
19. Bake for 45 minutes to 1 hour, or until the pastry is browned and the edges of the apples start to brown.
20. Rotate the pan once during cooking.
21. When the tart is done, heat in the microwave for 20 seconds:
• ¹/₂ cup apricot jam
• 2 TBS rum, white
22. Using a pastry brush, brush the apples and the pastry completely with the jam mixture.
23. Loosen the tart with a spatula so it doesn't stick to the paper.
24. Allow to cool and serve warm or at room temperature.