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1
To make the pastry, cut the butter into small pieces and freeze for 5 minutes.
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2
Put the butter, flour and salt in a food processor.
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3
Process for 10 seconds, add 2 tablespoons of water in humid weather or 3 tablespoons in dry weather.
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4
Process for another 10 seconds or until the mixture looks like cornmeal.
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5
Dump the mixture onto a counter and bind a small amount at a time with the heel of your hand, using a sliding motion to incorporate the butter and flour smoothly.
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6
Gather the dough into a ball and flatten it.
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7
Wrap in wax paper and refrigerate for 15 minutes, just long enough to firm up the butter.
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8
Flour a work surface and rolling pin.
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9
Roll the dough to a 13-inch circle, keeping counter and rolling pin floured to prevent sticking.
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10
Refrigerate on a parchment-lined baking sheet until ready to use.
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11
Preheat the oven to 450 degrees.
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12
To make the filling, heat the jam with 2 teaspoons of water in a small saucepan.
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13
Brush half of the warm jam over the dough.
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14
Arrange slightly overlapping apple slices on top, leaving a 1-inch border.
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15
Fold the border over the apples.
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16
Brush the apples and pastry edge with remaining jam.
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17
Sprinkle the apples with the sugar, then with shavings of butter.
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18
Place on the bottom rack of the oven and lower the temperature to 400 degrees.
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19
Bake until the bottom of the crust (peek by gently lifting the tart with a long, narrow spatula) is golden, about 30 minutes.
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20
Serve warm with a bowl of sweetened sour cream.
