Mireille Giuliano's Apple Tart

1. 1

   Place flour, 4 tablespoons of butter, 1 tablespoon of sugar and a pinch of salt in a food processor and pulse for 10 seconds.

2. 2

   The mixture should have the consistency of coarse meal.

3. 3

   With the machine running, pour in enough water so that a ball of dough begins to form.

4. 4

   Stop the machine immediately.

5. 5

   Gather the dough into a ball, divide in half, wrap in plastic and chill for 2 hours.

6. 6

   On a floured board, roll each portion of dough into a very thin circle and fit into two 7- or 8-inch loose-bottomed tart pans.

7. 7

   The dough circles should just fit into the bottoms of the pans.

8. 8

   Preheat oven to 400 degrees.

9. 9

   Sprinkle apples with lemon juice and arrange slices, slightly overlapping, on pastry.

10. 10

    Mix remaining sugar with cinnamon and sprinkle about 1/3 of it over the apples.

11. 11

    Sprinkle with heavy cream, dot with remaining butter and sprinkle with remaining sugar-cinnamon.

12. 12

    Bake 30 minutes.

13. 13

    Remove sides of pan and serve hot.

* Per serving · 4 servings · Values may vary.

No additional tips available.