-
1
1.
-
2
Place the flour and the salt in a food processor and process to mix.
-
3
Add the butter and process until it is blended with the flour to make bits the size of very rough cornmeal.
-
4
With the processor running, add enough water to make a moist dough, processing quickly 9 or 10 times.
-
5
Turn out onto a lightly floured board, shape into a flat round, cover and let sit for at least 1 hour and up to 3 hours.
-
6
2.
-
7
For the compote, place the 2 pounds of apples and the water in a large, heavy saucepan over medium heat and bring the liquid to a boil.
-
8
Reduce the heat to low and cook, stirring occasionally, until the apples are completely soft though slightly chunky, which should take about 30 minutes.
-
9
Remove from the heat and let cool.
-
10
(This makes about 2 cups compote, so you will have plenty left over for other uses.)
-
11
3.
-
12
Preheat the oven to 425 degrees F. Roll out the pastry to fit a 10-1/2 inch removable bottom pastry ring, and leave the edges of the pastry hanging over the ring.
-
13
Spread the compote evenly over the pastry, and top with the chunks of filling apples.
-
14
Sprinkle with the sugar.
-
15
Fold the edges of the pastry over the apples.
-
16
4.
-
17
Whisk the egg and the water together in a small bowl, and brush the pastry all over with the egg wash. Sprinkle the pastry with sugar, and set the tart on a baking sheet.
-
18
Bake in the bottom third of the oven until the pastry is golden and the apples are tender, about 1 hour.
-
19
Remove from the oven and immediately remove the ring from the tart pan by setting the tart on a bowl smaller than the base of the tart.
-
20
Set the tart on a rack to cool to lukewarm then serve, with creme fraiche alongside.
