Secrets of the Best Chefs

Serves 6

This stunning pinwheel of a dessert might intimidate you at first.

Don’t let it. Essentially, you’re just making a piecrust (and if

Moulton’s technique, which is very user-friendly, doesn’t do it for

you, try Gary Danko’s*), laying the crust in a tart pan, and piling

thinly sliced apples on top. Well, not piling: placing each apple

slice in a big circle within a circle within a circle, which means this

is more of an assembly project. But, I assure you, even the most

unskilled among us can make this tart happen.

FOR THE PASTRY

8 tablespoons (1 stick) cold unsalted butter, cut into ½-inch

cubes

1¼ cups all-purpose flour, plus more as needed

¼ teaspoon table salt*

2 to 4 tablespoons ice water

FOR THE TART

6 Golden Delicious apples, peeled, cored, halved, and sliced

⅛ inch thick

¼ cup sugar

4 tablespoons (½ stick) cold unsalted butter, sliced thin

½ cup apricot jam, heated and strained

Vanilla ice cream or sweetened whipped cream (optional)