wheel with a rose at the center (see photograph above). That
means you want spokes of apples going toward the center, and
then, in the center, a ring of apples that gets tighter and tighter as it
blossoms into a flower. (Again, use the picture for reference.)
Sprinkle the sugar on top of the apples, top with the butter
slices, and bake for 45 minutes, or until the crust is cooked and the
apples are golden. Brush with the warmed apricot jam while the
tart is still hot. Serve with ice cream or a spoonful of whipped
cream, if desired.
* Here’s a fun, irrelevant fact: Gary Danko, Sara Moulton, and
Susan Feniger all graduated from the same CIA class in 1977.* This is one of the few places where table salt is preferable to
kosher salt, because it dissolves more easily into the dough.* If this part is a disaster, don’t re-roll! That’ll make your dough
tough. Just continue to roll the dough out, even if it’s not a
perfect circle or it tears or you just have a big heap of dough
scraps. Press the scraps into the tart pan, fill it up with more
scraps, and press them in. When you bake it, no one will know
the difference and it will still taste great.