Apple Crostata (Ina Garten)

In a food processor, combine the flour, sugar, and salt. Add the cold butter and pulse until the butter is the size of peas. With the machine running, add the ice water and process until the dough comes together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for 30 minutes.

Preheat the oven to 450 degrees F.

Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on a sheet pan lined with parchment paper and refrigerate while you prepare the apples.

Peel the apples and cut them into 1/4-inch-thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. Sprinkle with the full 1/2 cup of sugar and dot with the butter.

Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.