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1
In a heavy 5-quart kettle simmer filling ingredients with a pinch salt, covered, until apples are fully plumped, about 15 minutes.
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2
Uncover mixture and simmer, stirring occasionally, until thick and any excess liquid is evaporated or absorbed, about 1 hour.
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3
(Reduce heat as liquid is evaporated or absorbed and stir mixture frequently toward end of cooking to prevent scorching.)
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4
Discard cinnamon sticks.
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5
Filling may be made 2 days ahead and cooled before being chilled, covered.
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6
Cut butter into 1/2-inch pieces.
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7
In a food processor pulse butter, flour, and granulated sugar until crumbly.
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8
Transfer topping to a bowl and chill, covered, until ready to use.
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9
Preheat oven to 375F.
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10
Cut butter into 1/2-inch pieces.
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11
In cleaned food processor pulse together pastry dough ingredients and a pinch salt until mixture begins to gather together.
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12
Press dough evenly onto bottom and up side of an 11-inch tart pan with a removable fluted rim.
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13
Line shell with foil and bake in middle of oven until shell is set, about 12 minutes.
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14
Gently remove foil (if foil sticks to shell, leave foil on and bake about 2 minutes more) and bake shell until edge is golden, about 5 minutes (tart shell will not be completely cooked).
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15
Immediately spoon filling into shell and crumble topping evenly over filling.
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16
Bake tart in middle of oven 30 minutes, or until topping is golden.
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17
Cool tart in pan on a rack.
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18
Tart may be made 1 day ahead and kept, covered and chilled, in pan.
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19
Reheat tart, uncovered, if desired or bring to room temperature before serving.
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20
Remove side of pan.
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21
Serve tart with whipped cream or ice cream.
