Tarte a la Compote de Pommes

1. 1

   Put the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade.

2. 2

   Add the butter or margarine little by little, and pulse until crumbly.

3. 3

   Add 2 tablespoons ice water, and pulse until the dough comes together in a ball, adding a bit more flour if necessary.

4. 4

   Remove the dough, shape it into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

5. 5

   Preheat the oven to 425 degrees, and roll out the chilled dough to a circle about 10 inches in diameter.

6. 6

   Press it evenly into a greased 9-inch tart pan with a removable bottom, bringing the dough up the sides almost to the top of the pan, and keeping an even thickness throughout.

7. 7

   Prick the bottom and sides of the shell with the tines of a fork, and bake for 8 to 10 minutes, or until it is lightly browned.

8. 8

   Remove from the oven, and let cool slightly.

9. 9

   Lower the oven temperature to 400 degrees.

10. 10

    Spread the prepared applesauce in the pie crust, putting the sliced apple in a circular pattern on top.

11. 11

    Return the pie to the oven, and bake for 30 minutes more.

* Per serving · 4 servings · Values may vary.