1 cup all-purpose flour
1 cup cake flour
1 pinch salt
1 teaspoon grated lemon peel
1 teaspoon grated orange peel
3/4 cup cold butter
2 tablespoons granulated sugar
4 tablespoons cold water
1 teaspoon vanilla extract
1 tablespoon granulated sugar
1/2 teaspoon ground cinnamon
4 Granny Smith apples
2 tablespoons butter
1/2 cup apricot jam
1/4 cup water
To make the crust, sift together flour, cake flour, and salt. Add the grated rind and mix to combine. Using a pastry blender, cut butter into the flour mixture until it resembles coarse crumbs. Add the sugar and combine. Mix together the water and vanilla; add to the flour mixture, blending with a fork until it forms a loose dough. Pat the dough into a ball; flatten slightly and wrap in plastic wrap. Refrigerate dough for at least 30 minutes.
Meanwhile, prepare the filling. Combine sugar and cinnamon in a small bowl; set aside. Peel and core the apples, and cut into 1/16-inch slices. Set aside.
Preheat the oven to 400°F (205°C).
Take the chilled pastry from the refrigerator and roll on a lightly floured surface using a rolling pin or heavy glass tumbler. Form the dough into a 10 to 11-inch circle.
Place the crust into a 10-inch tart pan. To make it easier, roll the dough onto a rolling pin, lift and place over the pan and gently unroll.
Press the crust into the pan, trimming the top edge level with the top of the pan. Arrange the apples in the pastry shell, first against the sides, then filling in the center. Sprinkle the cinnamon and sugar mixture over the top. Dot with butter.
Bake the tart for 40 to 45 minutes, or until the crust is golden. Remove from the oven; place on a wire rack to cool.
Meanwhile, combine apricot jam and water in a small saucepan and cook over medium heat until the jam liquefies. Using a pastry brush, generously glaze the apricot mixture over the top of the slightly cooled tart.
Serve Apple Citrus Tart while warm with a dollop of whipped cream or vanilla ice cream. Makes 8 servings.