Photo by Leslie KellyHand-crafted pies are the thing at Shoofly in West Seattle.Kimmy Hsieh Tomlinson’s life changed dramatically when she had a sweet epiphany: She’d rather bake pies than crunch numbers. This financial analyst-turned-baker launched Shoofly Pie, a year later. Read part one and part two of this week’s Grillaxin to learn more. Here’s her recipe for a French apple tart.Tarte Aux Pommes1 recipe Flaky Pie Dough (below)10″ tart pan with removable bottomApple Filling5-6 good eating apples, peeled and cored (Granny Smith, Northern Spy, Pippin, Golden Delicious…)3T granulated sugar4T unsalted butter, cubed to ¼” – ½”Apricot Glaze6T apricot jam2-3T CalvadosPreheat oven to 400 degrees. Put a baking sheet in oven to preheat as well.Roll out the dough thinly and evenly on a lightly floured surface and carefully line the tart pan. Trim the edges if necessary. Place in freezer for 15 minutes while you prepare the filling.Slice the apples as thinly and evenly as possible. Give the ends/smaller/uneven pieces a coarse chop and set aside.Pull the cold tart pan from freezer and arrange the smaller pieces on the bottom. Cover with the slices evenly in a pattern of your choice (a ring pattern usually works nicely for this tart). Sprinkle the top of the apples with sugar and dot with butter.Set the tart pan directly on the hot baking sheet in the preheated oven. Bake for ~1 hr (check and rotate at about 30-40 minutes) until the apples are browned and the crust is a golden brown. Remove from oven and place on a cooling rack for 5 minutes. In the meantime, prepare the glaze.Put the apricot jam and Calvados into a sauce pan and warm at low-med temperature on stove top until it becomes thin and brush-able. Depending on your apricot jam, you may need to strain the mixture at this point by pouring oven a strainer. With a pastry brush, lightly brush the top of the apples with an even glaze. Let set for a few minutes.Remove tart from pan and enjoy!Flaky Pie Dough1.25 level cups all purpose unbleached flour1/2 t salt1/2 t sugar4 oz (1 stick) unsalted butter cut into tablespoon sized chunks.2 to 3+ T cold water (amount to vary based on atmospheric variables)BY HAND:Mix dry ingredients in medium sized mixing bowl. Add the butter and pinch with your fingers or a pastry blender until the butter is pea-sized and the mixture resembles coarse crumbs. The flour will start to feel a little bit moist. Be careful not to over mix the butter into the flour mixture. Add the smaller amount of ice water by sprinkling it, 1T at a time, over the dough. Gently pinch the dough together with your hands until it begins to clump and hold together. If it is still dry and crumbly, add more water, 1T at a time. Turn the dough onto the table and fold it over itself a couple times (do not overwork the dough). BY MIXER:Use the paddle attachment. Put all dry ingredients into the bowl. Stir to mix. Add all cold butter and mix on low until the mixture looks coarse and crumbly. Pour in the smaller amount of water and mix on low until it begins to hold together when pinched. Turn out onto the table and fold over itself a couple times.BY FOOD PROCESSOR:Use the metal blade. Put all dry ingredients and pulse to mix. Take top off and scatter butter cut into ½ inch chunks over flour mixture. Pulse a few times until the fat is cut in and it is pea sized. Add the smaller amount of liquid (drizzle evenly over the top) and pulse a few times until the dough begins to clump into small balls. Open the lid and try to press the dough together. If it will not stick together when pressed, add more of the liquid and pulse a few times more. If it coheres, form into discs, wrap and refrigerate/freeze. Don’t let it form a mass on its own while processing – this means you have added too much water and/or overmixed.RESTINGForm dough into disc. Wrap with saran and put in refrigerator to rest (at least 30 minutes) before using. STORAGEIf not using, double wrap and put in freezer for up to 1 month. Defrost in the refrigerator for at least 24 hours before rolling.