If you are not using a tart pan, your Tart will be flat with no sides like this one made by Phoebe Bites
French Apple Tart
adapted from Ina Garten’s original recipe for French Apple Tart
2 cups all purpose flour
1/2 teaspoon salt
1 tablespoon sugar
12 tablespoons (1.5 sticks) cold unsalted butter, diced
1/2 cup ice water
4 Granny Smith Apples
1/2 cup sugar
2 tablespoons cinnamon ( add more or less as desired)
4 Tablespoon (1/2 Stick) cold unsalted butter, diced small
Preheat oven to 400 degrees. Line tart pan with parchment paper
For Crust; place dry ingredients in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 12 times, until the butter is in small crumbly bits. While the motor is running, pour the ice water down the feed tube and pulse just until the dough starts to come together. You may not need all of the water. You don’t want your dough to be too soft and sticky. Place on a floured surface and knead quickly into a ball. Wrap in plastic wrap and chill for 1 hour.
Roll the dough out to fit the pan you are using. I usually just eyeball this but if you must measure, just take your pan and place it on top of your dough once rolled to see if it will fit. Trim the edges. Place in the refrigerator to chill while you are preparing your apples.
Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife. Slice apples crosswise in 1/4 inch thick slices. Place overlapping slices around the perimeter of your tart pan and continue until you can not bend the apples enough to place them without gaps (about half way). Microwave the remaining sliced apples for 1 minute in the microwave or until they are more pliable and soft. This will enable you to bend the apples and finish overlapping them and to curl the middle slice resemble a flower in bloom.
Sprinkle the entire sugar/cinnamon mixture evenly over apples. Place pats of butter all around evenly.
Bake for 45 minutes to 1 hour, until the crust is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the dough puffs up in one area, simply poke it with a fork or knife and it will go down. Keep an eye on your tart periodically during baking in case this happens. Let cool to room temp or eat warm.