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1
In a bowl with a pastry blender or in a food processor blend or pulse together flour, butter, shortening, and salt until mixture resembles meal.
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2
Add 2 tablespoons ice water and toss or pulse until water is incorporated.
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3
Add enough remaining ice water if necessary to form a dough and form dough into a disk.
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4
Lightly dust dough with flour and chill, wrapped in wax paper, 1 hour.
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5
On a lightly floured surface, roll dough out to 12-14 inch circle.
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6
Gently ease dough into a 10-12 inch fluted tart pan with a removable bottom.
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7
Prick dough all over with fork and chill in refrigerator for at least 30 minutes.
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8
Using a melon baller, remove core from each apple half.
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9
Lay apple flat side down on cutting board.
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10
Thinly slice apple lengthwise without cutting through the flat side.
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11
Turn apple on its side and slice off flat side of apple so that apple slices can be fanned like a deck of cards.
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12
Repeat method for remaining apple halves.
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13
Fan apples on top of chilled dough in a decorative pattern.
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14
Dot with butter and sprinkle with sugar.
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15
Bake in a preheated 375 F oven for 35-45 minutes or until golden.
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16
In a small saucepan combine apricot jam and water over medium heat.
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17
Bring mixture to a simmer and stir until smooth.
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18
Brush baked tart with glaze.
