For the shortcrust pastry:
- 1 1/ 4 cups all purpose flour
- 1 tablespoons sugar
- 1/ 4 teaspoon salt
- 8 tablespoons cut into small cubes butter
- 3 tablespoons ice water
- 1 teaspoon apple cider vinegar
To make the pastry:
Mix the flour, sugar and salt in a mixing bowl.
Mix the water and vinegar together in a small bowl.
Using a pastry cutter or two knives, cut the butter into the flour until the mixture is the texture of damp sand. Mix in the water, a tablespoon at a time, until the dough just comes together. Form the dough into a disk and wrap it in plastic wrap. Refrigerate while you make the filling.
For the filling
- 3 peeled, cored and chopped apples
- 2 tablespoons sugar
- 1/ 4 cups water
- 2 tablespoons spiced rum
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
To make the filling:
Place the apples, sugar, water, vanilla and lemon in a sauce pan and bring to a boil. Cover and simmer until the apples are very tender, about 20 minutes.
Mash the apples with a fork and stir in the rum. Allow to cool to room temperature.
For the topping:
- 3 peeled, cored, and sliced thin apples
- 1 tablespoons melted butter
- 1 tablespoons vanilla sugar
- 1 tablespoons clear apple jelly
- 1 teaspoon spiced rum
- 1 juiced lemon
To put it all together:
Place the peeled, sliced apples in a bowl of cold water. Juice the lemon into the bowl with the apples, to prevent browning. Set aside.
Preheat the oven to 400 F (200 C). Place the chilled dough on a floured surface and roll into a circle just large enough to fit into an 11-inch/28-cm tart pan with removable bottom. Transfer the dough to the pan and press into the sides. Fold over any overhang to reinforce the edges. Place the pan in the refrigerator for 15 minutes.
Prick the bottom of the tart crust all over with a fork. Spread the filling into it. Arrange the sliced apples on top in concentric circles that slightly overlap, starting from the outside edge and working inwards. Brush the apples with the melted butter and sprinkle with the vanilla sugar.
Place the tart in the oven and bake at 400 F for 15 minutes (to set the crust), then turn the oven to 350 F (175C) and finish baking for another 30 – 40 minutes, until the apples are tender and browned. (If the apples are not brown enough you can place the tart under the broiler for a few seconds. Watch it carefully.)
Place the apple jelly and the rum in a small bowl and heat in the microwave for a few seconds, until just warm. Stir together and then brush over the top of the cooked tart. Cool and serve.