Apple Tart

Ingredients

The pastry:

• 1 cup all-purpose flour
• ¼ teaspoon salt
• ½ teaspoon sugar
• 6 tablespoons cold, unsalted butter, cut into small pieces
• ¼ cup cold water

The filling:

• 2 pounds tart apples, peeled, cored, cut into 1/4-inch-thick slices and tossed with 1 tablespoon lemon juice
• 2 ½ tablespoons all-purpose flour
• 8 tablespoons sugar

• Nutritional Information

  • Nutritional analysis per serving (6 servings)

    334 calories; 12 grams fat; 7 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 0 grams polyunsaturated fat; 56 grams carbohydrates; 4 grams dietary fiber; 32 grams sugars; 3 grams protein; 30 milligrams cholesterol; 101 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Six to eight servings

Preparation

1. To make the pastry, combine the flour, salt and sugar in a medium-size bowl. Cut in the butter until the mixture resembles coarse meal. Stir in the water. Shape the dough into a ball. Wrap in plastic and refrigerate for 1 hour.
2. Preheat the oven to 400 degrees. On a lightly floured surface, roll the dough into a rough circle about 15 inches in diameter. Place on a baking sheet lined with parchment paper. Refrigerate for 10 minutes.
3. To make the filling, combine 2 1/2 tablespoons of flour with 3 tablespoons of the sugar. Spread the flour-sugar mixture over the dough, leaving a 2-inch rim uncovered. Arrange the apple slices evenly over the flour-sugar mixture. Sprinkle with 2 tablespoons of the sugar.
4. Fold the rim over the apples, gathering to fit. Brush the edge of the pastry with water and sprinkle it with the remaining 3 tablespoons of sugar.
5. Bake until well browned, with spots where the sugar has carmelized, about 45 minutes. Immediately slide from the pan to a rack. Cool slightly. The tart can be assembled ahead and baked while the main course is served.