Whipping Up Somethin' Simple for Our First Guests!

Our first guests arrive for a weekend in Burgundy tomorrow night, so John's cooking up a storm, and I'm in charge of desserts. We have a plethora of apples and pears in the house, so I've decided that would be a simple and delicious place to start. After a meager amount of investigation, I've churned up this recipe from "Food & Wine" and with a couple of alterations (ie. not having the right ingredients) I've decided to get cookin'!

Ideally, this bad-boy is going to emerge looking something like this... but no promises. I'm definitely winging here a little bit. And yes-- I am still going to have to figure out the conversion of Fahrenheit to Celsius. Not to mention converting all my measurements into grams. Wish me luck!!

Rustic Apple Tart

1. 1 1/2 cups plus 1 tablespoon all-purpose flour
2. Pinch of salt
3. 1 1/2 sticks (6 ounces) cold unsalted butter, cut into 1/2-inch pieces, plus 2 tablespoons melted
4. 1/3 cup ice water
5. 3 1/2 tablespoons sugar
6. 4 large Golden Delicious apples—peeled, cored and cut into 1/4-inch-thick slices *Or in my case, three apples and a pear. 
7. 2 tablespoons melted and strained apricot preserves *Hoping preserves of any nature will work... Again. Crossing my fingers here... 

1. In a food processor, pulse 1 1/2 cups of the flour with the salt. Add the cold butter and process just until the butter is the size of peas, about 5 seconds. Sprinkle the ice water over the mixture and process just until moistened, about 5 seconds. Transfer the dough to a lightly floured work surface and knead 2 or 3 times, just until it comes together. Pat the dough into a disk. On a lightly floured work surface, roll out the dough into a 16- to 17-inch round about 1/4 inch thick.
2. Line a large unrimmed baking sheet with parchment paper. Roll the dough around the rolling pin and unroll it onto the prepared baking sheet.
3. In a small bowl, combine 2 tablespoons of the sugar with the remaining 1 tablespoon of flour and sprinkle over the dough. Arrange the apple slices on top in overlapping concentric circles to within 3 inches of the edge. Fold the dough over the apples in a free-form fashion. Brush the apples with the melted butter and sprinkle with the remaining 1 1/2 tablespoons of sugar. Refrigerate the unbaked tart until slightly chilled, about 10 minutes.
4. Preheat the oven to 400°. Bake the tart in the center of the oven for 1 hour, or until the apples are tender and golden and the crust is deep golden and cooked through. Brush the apples with the melted preserves. Slide the parchment onto a wire rack and let the tart cool slightly before serving.

MAKE AHEAD The baked tart can be stored overnight at room temperature. Reheat in a 325° oven before serving.