2tablespoons(30grams)apricot jam+ 2 teaspoons water
MAKE THE PASTRY DOUGH
Preheat the oven to 350°F or 180°C. Brush your tart pan with oil and lightly dust it with flour.
To a mixing bowl, add sugar, oil, water, lemonzest, and vanilla extract.Mix with a spatula until the ingredients are well combined.
In a separate bowl, mix flour, salt, and baking powder, then add them to the wet mixture.Combine the ingredients with a spatula till they turn into dough. Don't overmix.
Compact the dough for a few seconds with your hands without kneading it.
Transfer the dough to your tart pan and flatten it with your hands to cover the bottom and sides.Prick the bottom and sides of the pan with a fork, then put it in the refrigerator while you prepare the apples.
MAKE THE FILLING
Peel the apples, cut them in half, core them, then cut them into thin slices and add them to a bowl.Toss them gently with lemonjuice, sugar, cinnamon, and vanilla extract.
Arrange the apple slices in the crust. Don't add lemon juice.Sprinkle the top with sugar.
BAKE THE TART
Bake at 350°F or 180°C for about 40 to 50 minutes, until the apples are soft and golden brown.Let cool down for 15 minutes before taking it out of the pan.
In the meantime, melt the apricot jam with water; you can do so in a saucepan or a bowl in the microwave.Brush the top of the apple tart with a thin layer of apricot jam. This step is optional.
A delicious way to serve it is still warm with a scoop of vanilla ice cream or a dollop of whipped cream (or dairy-free ice cream and dairy-free whipped cream).