Prep time: 35 minutes | Cook time: 50 minutes | Serves: 16

INGREDIENTS

Tart Dough:
2 cups all-purpose flour, plus additional for dusting
2 teaspoons granulated sugar
½ teaspoon kosher salt
1 ½ sticks very cold unsalted butter, ½-inch dice
1/3 to ½ cup ice water

Apple Filling:
4 to 5 medium tart apples (about 1 ¾ pounds; Granny Smith, Pink Lady, or Honeycrisp)
Juice of 2 lemons
1 teaspoon cinnamon
1 teaspoon cardamom
1 tablespoon all purpose flour
½ teaspoon kosher salt
4 tablespoons unsalted butter, divided
3 tablespoons turbinado sugar
½ cup apricot jam, divided
1 tablespoon honey
3 tablespoons sesame seeds
Flaky sea salt, to garnish, optional

INSTRUCTIONS

Tart Dough:

In the bowl of a food processor fitted with the blade attachment, add the flour, sugar, and salt and pulse until combined. Add the butter and pulse until pea-sized pieces form. With the machine running on low, slowly drizzle in 1/3 to ½ cup of water just until small clumps of dough begin to form, about 8 to 10 seconds. You'll know your dough is ready if, when pinched, it is still slightly floury but holds its shape.

Turn the dough out onto a flat surface and quickly gather into a ball. Wrap in plastic and flatten into a disk, then refrigerate for an hour. The dough can be stored for up to 3 days in the fridge or 1 month in the freezer.

Apple Filling:

Peel, core and thinly slice the apples into about 1/8-inch thick half moons (you can use a mandolin if comfortable). Place the sliced apples into a bowl with the lemon juice to prevent browning. Season with spices and a pinch of salt and set aside up to 1 hour.

Assembly:

When ready to assemble, preheat the oven to 400ºF. Line a rimmed baking sheet with parchment paper. On a lightly floured surface, roll out the dough into a circle or oval shape (about 14" long and 10" across, of even thickness throughout) and place onto the parchment. If the tart dough cracks when you roll, allow it to sit out for 5 to 10 minutes to thaw a bit first.

In a small bowl, combine ¼ cup apricot jam with 1 tablespoon warm water. Use a pastry brush to spread this over the bottom crust, leaving 3" of crust around on all sides to allow for folding. Arrange the apple slices shingled on top of each other, alternating direction, in little groups of overlapping half-moons.

Fold the edges of the dough up and over the outside apples. Melt two tablespoons of butter and use it to brush the entire crust before sprinkling turbinado sugar over crust and apples. Pinch the remaining 2 tablespoons of butter into small knobs and scatter overtop of the apples. Place into the oven to bake for 40 to 50 minutes, rotating halfway through, until apples are golden and tender and the crust is a deep golden brown.

Remove from the oven then combine the remaining ¼ cup apricot jam, honey, 1 to 2 tablespoons warm water and a pinch of salt in a small sauce pan and heat until slightly reduced, about 2 minutes. Brush this glaze over the crust and apples, then scatter sesame seeds over the crust. Return to the oven for a final 5 minutes until the crust is deeply golden brown and crisp and the sesame seeds are just beginning to toast.

Sprinkle with flaky sea salt if desired and allow to cool for 10 minutes. Cut into slices and serve.