Pink Lady Apple Tart with a Plum Glaze {France}

In answer the boys' united cry for pastries, I did whip up a French Apple Tart for dessert...with some pink lady apples.

2 C flour

1/2 C softened butter

1/2 C organic, granulated sugar

1/4 C olive oil

1 T cold water

Mix the flour, sugar and salt; rub in the butter with olive oil until the mixture resembles coarse breadcrumbs. Stir in 1 tablespoon of water with a fork until the mixture forms a ball. Roll out between two pieces of parchment paper. Press gently into a tart pan. Chill for at least one hour.

almond paste

6 pink lady apples

1/4 C organic, granulated sugar

1/4 C plum-vanilla bean jam

3 T butter

Heat oven to 375º. Lay disk of almond paste in the bottom of the tart. Working with one apple half at a time, thinly slice into sections, keeping slices together. Press sliced apple half gently to fan it out and arrange it in the crust; repeat with remaining apple halves. Fill in any gaps with remaining apple. Sprinkle with sugar and then dot with butter. Bake until golden brown, 70—80 minutes.

Meanwhile, heat plum jam in a small saucepan until warmed and loose. Transfer tart to a wire rack; using a pastry brush, brush top of tart with jam. Let cool completely before slicing. Serve with whipped cream.

*Update 8/8/2013: I linked this to From Calculus to Cupcake's Foodie Friends Friday Apple Week party. Check out what the other foodie bloggers brought to the apple round-up.*