Preparation

1. 1. Make the Tart Dough: Put the flour and salt into the Large
2. Work Bowl fitted with the Large Chopping Blade. Process on
3. Low to sift, 10 seconds. Evenly disperse the butter on top of
4. the flour mixture. Pulse until the mixture resembles coarse
5. crumbs, about 14 pulses. Pour in water, 1 tablespoon at a
6. time, and pulse until the mixture just forms a dough—you
7. may not need all of the water. Form the dough into a disk
8. and wrap with plastic wrap. Refrigerate for at least 30
9. minutes or until ready to use.
10. 2. When ready to make the tart, roll the chilled dough to fit into
11. a 9-inch tart pan. Chill in the refrigerator for a minimum of 30
12. minutes. Once chilled, prick the dough all over with the tines
13. of a fork, being sure not to pierce through the dough. Preheat oven to 425°F with one rack in the bottom third and
14. one in the middle third of the oven.
15. 3. Prepare the filling: Fit the Spiralizer with the Ribbon Cut Disc.
16. Process apples on Low, one at a time, to cut. Transfer to the
17. chilled tart dough, in a concentric pattern. Drizzle with the
18. lemon juice and then evenly sprinkle the cinnamon sugar
19. and salt over the apples. Top with the butter.
20. 4. Put the prepared tart on a baking sheet and put into the
21. preheated oven in the lower rack position. Bake for 20
22. minutes. Carefully move tart to the middle position for
23. another 15 minutes, or until the apples are nicely browned
24. and caramelized.
25. 5. Once tart is baked, remove from oven and carefully brush
26. with the warm jam to create a shiny coating. Allow to cool 10
27. minutes before serving