Apple Brown Sugar Tart

Nutritional Information
- Nutritional analysis per serving (6 servings)
  500 calories; 26 grams fat; 14 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 2 grams polyunsaturated fat; 64 grams carbohydrates; 5 grams dietary fiber; 34 grams sugars; 4 grams protein; 61 milligrams cholesterol; 107 milligrams sodium

Combine the flour and salt. Cut the cold butter in by hand or by pulsing in a food processor. Add enough water by hand, stirring lightly, just until the mixture can be gathered into a dough. Wrap it in plastic and chill for an hour.
Remove the dough from the refrigerator, flatten it with a rolling pin, then roll it into a rectangle half an inch thick. Fold the rectangle like a business letter in thirds, roll it again until it is half an inch thick, fold it again like a business letter and refrigerate it for half an hour.
Preheat the oven to 425 degrees.
Peel and core the apples and slice them three-fourths of an inch thick. As they are sliced, toss them in a bowl with the lemon juice. Roll the dough to fit a nine-inch straight-sided tart pan. Sprinkle the pecans over the bottom, then arrange the apple slices on top. Dot the apples with the soft butter and sprinkle with brown sugar.
Bake 15 minutes, then lower the oven temperature to 350 degrees. Bake 35 to 40 minutes longer, until the dough is lightly browned and the apples are beginning to brown along their edges.
Remove from the oven and allow to rest at least three hours at room temperature. The tart can be prepared early in the day. Though it should not be refrigerated overnight, it can be made several days in advance and frozen. It should be warmed in the oven just before serving.