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1
Preheat the oven to 400F.
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2
Peel, core, and slice about 1/4 inch thick: 3 pounds apples (Sierra Beauty, Pippin, Granny Smith are good choices).
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3
Roll out into a 14-inch circle: One 10-ounce disk of Tart and Pie Dough (page 174).
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4
Brush off any excess flour and transfer the dough to a baking sheet lined with parchment paper.
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5
Let it firm up in the refrigerator for 10 minutes or so.
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6
Take it out of the refrigerator and lay apple slices end to end in a circle around the circumference, leaving a 1 1/2-inch border.
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7
Arrange the remaining apple slices within this circle in tight overlapping concentric circles.
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8
The apples should be about 1 1/2 layers thick.
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9
Fold the dough border over the apples.
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10
Melt: 3 tablespoons butter.
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11
Brush the folded dough border generously with butter and then pat the tops of the apples with the rest.
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12
Sprinkle the crust with: 2 tablespoons sugar.
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13
Sprinkle the apples with: 2 to 3 tablespoons sugar.
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14
Bake on the bottom rack of the oven for 45 to 55 minutes, until the crust is golden brown on the bottom.
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15
Slide off the pan and cool on a rack.
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16
Substitute sliced poached quinces (see page 190) for about half of the apple slices.
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17
Cook 2 of the peeled, cored, and sliced apples in a saucepan with a splash of water until tender.
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18
Puree the apples and spread the cooled puree on the pastry (leaving a 1 1/2-inch-wide border).
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19
Top with apple slices as above.
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20
Spread the pastry with a few tablespoons of apricot jam before you put on the apples and use warm jam to glaze the tart after baking.
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21
Make a glaze by reducing 1 cup apple juice until thick and syrupy.
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22
Flavor with Cognac and lemon juice to taste, and brush over the tart before serving.
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23
For me, tarts are all about the fruit.
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24
Try to squeeze as much fruit as possible onto the dough, leaving a small border to fold up for the edge.
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25
Try any of these variations with the apple tart recipe that follows.
