Rustic Apple Tart

One weekend we went a little crazy buying apples, and couldn't figure out any more dishes to possible add apples to. When my husband asked for an apple pie, I decided to be a little less formal and whip up this apple tart recipe. You can't go wrong with any recipe that is "free form" technique.
The great thing about tarts, you can use up any left over fruit. But the crust is to die for! My secret ingredient to the most buttery and flaky crust is butter flavored shortening. Trust me, once you try it, you'll never go back to regular stick butter. 
Enjoy!

Apple Tart Recipe

6 servings 
45-55 minutes cook time
2.5 hr total prep and cook time

Ingredients
1 1/2 cups plus 1 tablespoon all-purpose flour
Pinch of salt
3/4 C butter flavored shortening, cut into 1/2-inch pieces
​2 tablespoons melted butter
1/3 cup ice water
3 1/2 tablespoons sugar
4 large Golden Delicious apples—peeled, cored and cut into 1/4-inch-thick slices
2 tablespoons melted apricot preserves

1. In a bowl, use a pastry cutter or fork and mix 1 1/2 cups of the flour with the salt. Add the butter flavored shortening and cut into the flour just until the butter shortening is the size of peas. Sprinkle the ice water over the mixture and use a wooden spoon to mix it into the flour mixture. Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk and refrigerate about 15 minutes. Remove to lightly floured surface and roll to a 16-18 inch circle.
   
2. Line a large baking sheet with parchment paper. Roll the dough around the rolling pin and unroll it onto the prepared baking sheet.
   
3. In a small bowl, combine 2 tablespoons of the sugar with the remaining 1 tablespoon of flour and sprinkle over the dough. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Fold the dough over the apples in a free-form fashion. Brush the apples with the melted butter and sprinkle with the remaining 1 1/2 tablespoons of sugar. 
   
4. Preheat the oven to 400 degrees. Bake the tart in the center of the oven for 45-55 minutes, or until the apples are tender and golden and the crust is deep golden and cooked through. Brush the apples with the melted apricot preserves. Slide the parchment onto a wire rack, gently pulling the parchment paper out from under the tart, and let the tart cool slightly before serving.