Rustic Apple Tart

I made this rustic apple tart for dinner guest last night. This tart is a relatively quick easy dessert that's great for entertaining. It can be made several hours in advance. If you want to serve it warm just pop it into 325 degree oven for a few minutes. This recipe is really just a guide. You can use almost any fruit and spice combo that you want. Pears and plums are especially good in this tart.
I use a little vodka in the crust. I find that the vodka makes the crust a little more flaky and tender. If you choose not to use the vodka, simply replace with water.
I used Pink Lady apples for my tart. They are my favorite apple and in season now. They are a firm sweet-tart apple that hold up well in baking. Granny Smiths, Jonathan, Jonagold, Pippin, Gravenstein, Braeburn, and Fuji apples are other excellent sweet-tart choices.

I only got the one picture of this tart. There wasn't a crumb left after dinner.


Crust

1 1/4 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch pieces
2 1/2 tablespoons (about) ice water
1/2 tablespoon Vodka (optional or replace with water)


1 1/2 pounds apples(3 or 4) cut into thin slices (a firm tart apple works best)
6 tablespoons sugar
pinch of nutmeg
1/4 teaspoon ground cinnamon
1 tablespoon all purpose flour
2 tablespoons (1/4 stick) unsalted butter, melted
1 egg, beaten to blend (for glaze)

1/4 cup apricot preserves

For crust:
Blend flour, sugar, and salt in processor. Add butter and cut in using on/off turns until mixture resembles coarse meal. Add vodka to ice water. Add 2 tablespoons of ice water vodka mixture; blend until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap dough in plastic and refrigerate at least 1 hour.

For topping:
Preheat oven to 400°F. Toss apples, 4 tablespoons sugar, nutmeg and cinnamon in bowl. Roll out dough on floured surface to 12 1/2-inch round. Transfer to rimmed baking sheet. Mix 1 tablespoon sugar and 1 tablespoon flour in small bowl; sprinkle over dough, leaving 2-inch plain border. Arrange apples on dough, leaving 2-inch plain border; drizzle with melted butter. Fold dough border in toward center. Brush border with egg glaze; sprinkle with 1 tablespoon sugar. Bake tart until apples are tender and crust is golden, about 45 minutes to one hour.

Stir preserves in saucepan over low heat until melted. Brush over apples. Cool tart 1 hour on baking sheet. Serve with ice cream or freshly whipped cream.