Tarte aux Pommes

Instructions

1. Prepare the caramelized apple compote.  Peel and core the four Granny Smith apples.  Chop the apples and place them in a sauté pan with the 1/3 cup sugar, one piece of lemon zest and the vanilla bean.
2. Add about ¼ cup of water to the pan.  Cook the apple mixture over medium heat until the apples begin to fall apart.  Now use a potato masher to break apart the apples.
3. Continue to cook the fruit until it turn a deep golden brown.  Be sure to stir the compote frequently with a wooden spoon or spatula.  The idea is to evaporate the majority of the moisture in the apples and to allow the sugars to caramelize.  This might take up to two hours.
4. The compote should be a very deep golden colour somewhere between the colour of caramel candy and a rich golden broth.  The volume of the final compote will be greatly reduced from the initial quantity of apples etc.
5. The care used to achieve this part of the process is well worth the effort.  The flavour of your compote will be daunting.  When the compote has cooked to the proper consistency, remove the pan from the heat and cool completely.
6. Remove the lemon zest and the vanilla bean from the compote.  The vanilla bean can be used again, just rinse it under cold water and allow it to dry.  Store it in plastic wrap and place in the refrigerator to keep it fresh.
7. The compote can be prepared up to four days ahead of time.  It can also be made in larger quantities and frozen.
8. Butter a tart ring and place it in the refrigerator.
9. Roll half of the dough to about 1/8 inch thickness.
10. Place the dough into the buttered tart ring.
11. Dock the entire surface of the dough, even the sides using a fork.
12. Refrigerate the tart shell for 30 minutes
13. Pre-heat the oven to 400°F.
14. Place the tart shell on a baking sheet.  This is because the completed tart will be easier to handle.
15. Line the unbaked pastry with aluminium foil.  Weigh with rice or dried beans.
16. Bake in the pre-heated oven for 20 minutes, remove from the oven.
17. Cool the tart shell for about ten minutes and then remove the aluminium foil.
18. Return the tart shell to the oven for an additional 5 to 8 minutes.
19. Remove from the oven.
20. Add the apple compote to the bottom of the shell.
21. Peel and slice the remaining apples.  The slices should be as thin as possible
22. Fan the apple slices to the top of the tart.
23. Arrange the sliced apples in two concentric circles.
24. Sprinkle two teaspoons granulated sugar over the apples.
25. Lower the oven temperature to 350°F.  Bake the tart until the crust is evenly browned and the apples are a rich deep brown.
26. Glaze the hot tart with melted apricot preserves.