From Maya Mendelewicz

Apple Tart

2 Hours  |  Makes 1 Pie

How To Make It:

• Put flour, 1 tsp sugar, and salt in the bowl of a food processor fitted with the blade attachment. Pulse 2-3 times to combine. Add the butter and shortening. Pulse 10-12 times, until butter is in pea-size pieces. Turn on food processor and pour in the water, keeping any ice from being added. Turn off food processor promptly once all water has been added.
• Turn mixture out onto a clean work surface. Some areas may be wetter than others. Work together with hands to a uniform consistency. Divide dough in even halves. Form each half into a disc. Wrap tightly in plastic wrap and refrigerate at least 30 minutes prior to using.
• If not using the second pie crust, place plastic-wrapped dough in a freezer bag and freeze for later use. Thaw in the refrigerator overnight prior to use.
• Preheat oven to 400 degrees.
• Roll out pie dough to 1/4-inch thickness on a lightly floured surface. Transfer to tart pan, pressing into edges of the pan. Trim excess. Place in freezer while preparing apples.
• Peel apples and slice in half through the core. Remove stems and cores with a melon baller. Slice apples into 1/4-inch slices. 
• Arrange apple slices in an overlapping pattern in prepared pastry. Sprinkle with sugar and dot with butter pieces. Bake 45 minutes to 1 hour, until apples and pastry begin to brown. Remove and allow to cool at least 1 hour. 
• In a small bowl, melt together the sieved apricot jam and the rum or water. Use a pastry brush to brush mixture over the tart.