Ingredients for crust
1.25 cups flour
.25 tsp fine salt
2 tsp sugar
8 tbsp cold unsalted butter, cut into small cubes
Ingredients for filling
2 medium baked apples
Juice from half a lemon
3 tbsp granulated sugar
2 tbsp apricot jam
.5 cup Wild Roots Apple & Cinnamon Vodka
Directions for crust
(For extra credit, try baking Apple & Cinnamon Vodka in the crust!)
Add ¾ of the flour, salt, and sugar to a bowl and stir to combine.
Scatter butter cubes into the flour mixture and combine until a dough or paste begins to form.
Scrape bowl, add remaining ½ cup of flour and mix until flour is evenly distributed. Dough should look broken up and crumbly.
Scatter 3 tbsp of water into the bowl. Using a rubber spatula, press dough into itself to form larger clusters. If you pinch some of the dough and it holds together, it's ready. If it falls apart, add 1 or 2 extra tbsp of water and continue to press until it holds together.
Transfer dough to a clean surface, work the dough into a ball and then shape into a rectangle and wrap with plastic wrap and place in the fridge for at least 30 min.
Prepare the tart
Preheat the oven to 400 and cover the baking sheet with parchment paper.
Roll chilled dough into a rectangle and cut into individual smaller rectangles.
Cut apples in half through the stem. Remove stems and core apples. Slices apples into ½ inch thick slices. Place apple slices into vodka to soak for 10 minutes.
Place apples into individual rectangles and bring corners of rectangles up to create a pouch for the apple slices.
Scatter sugar over apples and dot with butter.
Bake for 40-50 minutes until crust is golden brown
Once done, transfer to a cutting board or platter. Warm jam in the microwave and lightly brush it over the apples.