Apple Tart

Preparation

1. Step 1

   On a lightly floured surface, roll the dough into an 11-inch circle. Transfer to a 9-inch fluted tart pan with a removable bottom. Press the dough into the sides and let the overhang lay on the edge. Run a rolling pin over the top of the tart to cut off the excess dough. Freeze until firm, about 20 minutes.

2. Step 2

   Meanwhile, make the caramel. To a medium heavy-bottomed saucepan, add the sugar, butter, salt and 2 tablespoons water. Cook over medium-high heat until the butter melts and the sugar dissolves, swirling the pan occasionally (but not stirring). Continue to cook the mixture until it turns deep golden brown, about 6 minutes. Remove from the heat and add the cream (be careful as it will sputter and steam). Return the pan to the heat and cook, stirring, until smooth, about 30 seconds. Set aside to cool until just warm but still pourable. Stir in the cinnamon.

3. Step 3

   Heat the oven to 375 degrees. Meanwhile, prepare the filling: Cut each apple around its core into 4 pieces (no need to peel), cutting straight down and slightly rotating the apple between cuts, leaving a square core. Discard the core and thinly slice the apple pieces into half-moon shapes. keeping the slices grouped together on the cutting board.

4. Step 4

   Add the slightly cooled caramel to the frozen tart shell and use the back of a spoon to spread it evenly across the bottom of the crust. Top with the sliced apples, pressing down gently to fan out each group and cutting some slices as necessary to fill in the gaps. Sprinkle the apples with the sugar and dot the butter evenly over the top.

5. Step 5

   Bake on the lowest oven rack until the crust is deep golden brown and the apples are tender, 40 to 50 minutes. (Don’t worry if the caramel looks wet—it will thicken as it cools.) Tent with foil if the crust is browning too quickly.

6. Step 6

   While the tart is baking, stir the apricot jam and run it through a fine mesh sieve or slotted spoon to remove any large pieces of fruit. When the tart is done, transfer it to a rack. Using a pastry brush, immediately brush the apples lightly with the jam. Let cool slightly before serving.