Step 1: Gather and Prep

• Gather all ingredients: for pastry, 2 cups flour, ½ teaspoon kosher salt, 1 tablespoon sugar, 12 tablespoons cold butter, ½ cup ice water; for topping, 4 Granny Smith apples, ½ cup sugar, 4 tablespoons cold butter, ½ cup apricot jelly, 2 tablespoons Calvados.
• Dice 1 ½ sticks butter and refrigerate.
• Prepare ice water (chill water with ice cubes).
• Line a sheet pan with parchment paper.

Tip: Keep butter and water cold for a flaky crust; prep ingredients in advance for efficiency.

Step 2: Make the Pastry

• In a food processor fitted with a steel blade, combine 2 cups flour, ½ teaspoon kosher salt, and 1 tablespoon sugar; pulse a few seconds to mix.
• Add 12 tablespoons diced cold butter; pulse 10-12 times until butter is pea-sized.
• With the motor running, pour ½ cup ice water through the feed tube; pulse until dough just starts to come together.
• Dump onto a floured board, knead quickly into a ball, wrap in plastic, and refrigerate for 1 hour.

Tip: Avoid over-pulsing to keep dough tender; add water gradually to prevent stickiness.

Step 3: Roll the Dough

• Preheat the oven to 400°F (204°C).
• Roll the chilled dough on a floured surface to slightly larger than 10×14 inches.
• Use a ruler and knife to trim edges to a neat 10×14-inch rectangle.
• Place dough on the parchment-lined sheet pan and refrigerate while preparing apples.

Tip: Roll evenly, turning and flouring dough to prevent sticking; chill to maintain shape.

Step 4: Prepare the Apples

• Peel 4 Granny Smith apples, cut in half through the stem, and remove cores with a knife or melon baller.
• Slice apples crosswise into ¼-inch thick slices, discarding ends for a prettier arrangement.

Tip: Soak apple slices in lemon water to prevent browning; slice uniformly for even baking.

Step 5: Assemble the Tart

• Arrange apple slices in overlapping diagonal rows across the dough, starting with a central row and adding rows on both sides until the pastry is covered.
• Sprinkle evenly with ½ cup sugar.
• Dot with 4 tablespoons diced cold butter.

Tip: Arrange apples tightly for a stunning look; press gently to secure slices.

Step 6: Bake

• Bake for 45 minutes to 1 hour, until the pastry is browned and apple edges start to brown.
• Rotate the pan once during baking.
• If pastry puffs up, cut a small slit to release air.

Tip: Check at 40 minutes to avoid over-browning; the apple juices may burn slightly but won’t affect the tart.

Step 7: Glaze and Serve

• Heat ½ cup apricot jelly with 2 tablespoons Calvados, rum, or water until smooth.
• Brush the glaze over the apples and pastry.
• Loosen the tart with a metal spatula to prevent sticking.
• Cool slightly and serve warm or at room temperature, about 1 slice per serving.
• Pair with holiday dishes like deep-fried turkey or creamy garlic mashed potatoes.

Tip: Use a pastry brush for even glazing; serve on a platter for an elegant presentation.