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1
Make the crust: Combine dry ingredients in a medium bowl, whisk lightly to blend.
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2
Add butter and shortening, toss lightly to just coat the pieces, then cut in with pastry cutter until mixture appears like a very coarse meal.
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3
Some fat pieces will look like small beans.
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4
Mix water and vinegar together, then sprinkle about 3 tablespoons over the mixture, toss together to blend.
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5
Add another tablespoon, toss together to form a ball.
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6
You may need more water to have this come together into a cohesive ball, just add it a tablespoon at a time.
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7
Your dough should hold together when pressed, and its better to not have it too dry.
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8
Form into 2 balls, flatten the balls into fattish discs, wrap and chill, at least 2 hours.
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9
This is necessary to rest and relax the gluten in the flour and completely chill all the fats in the mixture.
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10
Make the filling: Whisk sour cream, sugar, flour, salt, vanilla, cinnamon, and egg together until very smooth.
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11
Add apple slices to bowl, mix in gently and well, set aside while preparing the tart shell.
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12
Prepare and bake the crust: Preheat oven to 375.
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13
Divide dough into 2 pieces.
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14
Roll out one piece on a lightly floured surface to approximately an eighth to a quarter inch in thickness.
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15
Trim edges into a large circle.
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16
Fold dough in half gently, transfer to a 10-inch shallow fluted removable bottom tart pan.
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17
Place over half the pan, then unfold the dough, pressing in the bottom and sides to fit cleanly.
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18
With kitchen shears cut the excess edge of the dough, leaving a scant one-third inch above the rim of the pan.
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19
Simply fold this down slightly, so it sits on the edge of the pan.
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20
Place pan in the freezer for 5 minutes.
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21
Take the other piece of dough, press it gently into a disc, wrap it very well and freeze for another use.
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22
Or you can roll it out now, fit it into a pie or tart pan, wrap and freeze for later.
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23
Make the streusel: Combine flour and brown sugar in food processor.
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24
Pulse to blend.
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25
Add butter cubes, pulse to cut in butter until a coarse meal is formed.
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26
Transfer to a small bowl.
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27
Take tart shell from the freezer.
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28
Spoon in the apples, spreading them evenly, then scrape in any additional sauce thats left in the bowl.
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29
Bake in the lower third of the oven for 20 to 25 minutes, until the filling is just beginning to set.
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30
Pull from the oven and spread streusel over the apples, taking care to cover completely but within the rim of pastry.
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31
Place back in the oven, lower the temperature to 350 and continue baking until a lovely deep golden brown, 20 to 30 minutes more.
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32
Cool on a rack for 30 minutes before cutting into 12 wedges.
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33
Serve with vanilla ice cream.
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34
This tart can be made with pears with great results and Ive also used peaches for a wonderful summer dessert.
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35
The pastry freezes very well.
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36
Its really best to make a few batches, wrap in discs and freeze.
