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Adapted from A Platter of Figs and Other Recipes, by David Tanis by Orangette.

For crust:

• 4 Tbsp. ice water, plus more as needed
• 3⁄4 tsp. apple cider vinegar
• 1 1⁄2 cups unbleached all-purpose flour
• 1 Tbsp. sugar
• 3⁄4 tsp. salt
• 9 Tbsp. (4 1⁄2 oz.) cold unsalted butter, cut into cubes

For filling:

• 6 to 7 medium Granny Smith apples (about 2 1⁄2 pounds)
• 1 cup sugar, plus more for sprinkling
• 1 cup water

To prepare the crust:

1. In a small bowl or measuring cup, combine 4 Tbsp. ice water and the cider vinegar.

1. In the bowl of a food processor, combine the flour, sugar, and salt. Pulse to blend. Add the butter, and pulse until the mixture resembles a coarse meal; there should be no pieces of butter bigger than a large pea. With the motor running, slowly add the water-vinegar mixture, processing just until moist clumps form. If you pick up a handful of the dough and squeeze it in your fist, it should hold together. If the dough seems a bit dry, add more ice water by the teaspoon, pulsing to incorporate. I sometimes find that 1 additional teaspoon is perfect.

1. Turn the dough out onto a wooden board or clean countertop, and gather it, massaging and pressing, until it just holds together. Shape it into a ball, and press it into a disk about 1 1⁄2 inches thick. If the disk cracks a bit at the edges, don’t worry; just pinch the cracks together as well as you can.
2. Wrap the dough in plastic wrap, and then press it a bit more, massaging away any cracks around the edges, allowing the constraint of the plastic wrap to help you form it into a smooth disk.
3. Refrigerate the wrapped dough for at least 2 hours. (Dough can be kept in the refrigerator for up to 4 days or frozen for up to 1 month. Thaw it in refrigerator overnight before using.) Before rolling it out, allow the dough to soften slightly at room temperature.

To assemble:

1. Set an oven rack to the middle position, and preheat the oven to 375°F.

1. On a lightly floured surface, roll the dough into a rectangle measuring approximately 11 by 16 inches.
2. Transfer the dough to a rimmed baking sheet.
3. Cover with plastic wrap, and refrigerate while you prepare the filling.

1. Peel the apples, and cut them into quarters.
2. Cut out the cores, and toss them into a medium saucepan. To the cores, add 1 cup sugar and 1 cup water. Bring to a simmer over medium heat, stirring until the sugar dissolves. i
3. Simmer until the mixture has reduced to a thick syrup.
4. Strain out and discard the solids, and set the syrup aside.
5. Meanwhile, cut the apples into thin – roughly ¼-inch-thick – slices. # Arrange the apple slices over the pastry in 5 rows, overlapping them like cards in solitaire.
6. Sprinkle sugar generously over the apples.
7. If you want to, fold up the edges of the dough a little bit, to form a small rim.

1. Bake the tart until the pastry is crisp and golden brown and the apples are beginning to color, about 35 to 45 minutes. [If your apples aren’t getting much color, don’t worry; if the pastry is looking right and the apples are at least tender, you should be fine. My apples stayed pretty pale.]
2. Cool on the pan on a rack.

1. Just before serving, rewarm the glaze. Slide the tart from the pan onto a cutting board. Brush the apples with the warm glaze. Slice, and serve.