French Apple Tart
adapted, in parts, from Sheshet
300 grams flour
1/4 tsp salt
100 grams, about 3/4 cup, powdered sugar
200 grams cold butter or margarine, cut into cubes
1 egg, beaten
milk or cream, if needed
1 cup sweetened applesauce, or apple jelly
1 tsp cinnamon, optional
4-5 granny smith apples, peeled, cored and sliced very thinly
30 grams melted butter or margarine
2 tbsp powdered sugar and/or turbinado sugar
To make the pastry dough, combine the dry ingredients in the work bowl of a food processor. Pulse to combine. Add in the margarine and pulse until big pieces and little pieces remain. Add the egg and pulse to combine. Grab a fist full, if it clumps together it's ready. If not, add milk or cream until you reach the desired consistency. Turn the dough out onto a non stick surface and knead just until it comes together. Cover and chill at least one hour. Roll the dough out onto a lightly floured surface.
Bake at 190 for about half an hour or until the apple slices have nice golden color on them. Serve warm with vanilla ice cream or serve cold, plain.