Apple Tart

For the tart dough: Combine the flour, sugar and salt, make a well in the center, add the egg yolk and 1 tablespoon cold water to the well and the chopped butter around the edges. Knead with both hands until smooth, form a ball, cover with plastic wrap and chill for 1 hour in the refrigerator.

For the filling: Meanwhile, rinse the apples, cut into quarters, core and cut into wedges. Drizzle with lemon juice and set aside.

Preheat the oven to 180°C (approximately 350°F). Grease and flour a tart pan.

Roll out the dough thinly on a lightly floured work surface into a circle of about 32 cm (approximately 13 inches) diameter, use to line the prepared pan and trim the edges.

Spread the apricot jam over the tart base, arrange the apple slices in a fan shape, dust with powdered sugar and bake for about 30-40 minutes, until the edges are crispy.