This is the plainest—and best—apple tart. It is good at room temperature, better if slightly warm. If possible, bake the tart during dinner, then let it cool a bit before serving.
Put the flour, butter, and salt in a bowl. With your fingers, work the butter into the flour until it looks mealy, with some large flecks of butter remaining. Pour the egg–ice water mixture into the bowl and quickly knead the dough for only a minute or two, until it comes together. It will be soft, a little sticky, and, though gathered together, a little rough looking.
Sprinkle the dough with a little flour and pat into a rectangle about
Divide the pastry in half (there will be enough for 2 tarts; you can freeze one half for later). Roll out the pastry to a rectangle, approximately
Transfer the dough to the baking sheet and let it relax, then trim the edges to fit the pan with a little going slightly up the sides. Cover with plastic wrap and refrigerate.
Peel the apples and cut into quarters. Remove the cores and use to make a glaze as follows: Combine the
Preheat the oven to 375°F. Sprinkle the sugar generously over the apples and bake until they are beautifully browned and the pastry is crisp, about 45 minutes. Cool on a rack.
Just before serving, reheat the glaze. Slide the tart from the pan onto a cutting board. Paint the apples with the warmed glaze. Slice into small rectangles to serve.
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