For the pastry
280g plain flour
1/2 tsp salt
1 tbsp granulated sugar
110g cold unsalted , 120ml ice water
For the pastry, place the plain flour, salt and granulated sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine.
Add theand pulse 10 to 12 times, until the is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together.
Dump the pastry onto a floured board andquickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
Preheat the oven to 200C/Gas mark 6. Line a sheet pan with parchment paper. Roll the dough slightly larger than 25 x 35 cm. using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and an apple corer.the apples crosswise in 1cm thick .
Place overlappingof 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 (try not to use the apple ends in order to make the arrangement beautiful).
Sprinkle the apples with the full 100g of granulated sugar and dot with the. Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown.
Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry - the apple juices will burn in the pan but the tart will be fine.
When the tart is done, heat the apricot jam together with the calvados and brush the apples and the pastry completely with the jam mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.
Recipe via Food Network.