Girl with a needle, baking pan and camera

Apple Rustic Tart
1.5 cups all purpose flour #1            
pinch salt                    
6 oz butter, cold cut into pieces        
1/3 cup ice water                
5 T sugar                    
1 T all purpose flour #2           
4 apples, peeled cut ¼ inch thick   
3 T butter, melted                
2 T apricot preserves, melted        

1. in a bowl add flour #1 with salt. add the cold butter and process just until the butter is the size of peas. sprinkle the ice water over the mixture and mix just until moistened. transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. pat the dough into 2 disks. on a lightly floured work surface, roll out the dough into two 9 inch rounds about ¼ inch thick.
2. line a large baking sheet with parchment paper. place the two dough round on it.
3. in a small bowl, combine 2 ½ T of sugar with flour #2 and sprinkle evenly over the doughs. arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. fold the dough over the apples in a free form fashion. brush the apples with the melted butter and sprinkle with the remaining 2 ½ T of sugar. refrigerate the unbaked tarts until slightly chilled, about 10 mins.
4. preheat the oven to 400 F. bake the tarts in the center of the oven for 35-45 mins, or until the apples are tender and golden and the crust is deep golden and cooked through. brush the apples with the melted preserves. slide the parchment onto a wire rack and let the tarts cool slightly before serving.

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