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1
CRUST Combine flour and 2 tablespoons sugar in a bowl; cut in margarine with a pastry blender until mixture resembles coarse meal.
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2
Sprinkle ice water, 1 tablespoon at a time, over surface; toss with a fork until dry ingredients are moistened and mixture is crumbly.
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3
(Do not form a ball)
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4
Press mixture into a 4 inch circle on heavy duty plastic wrap, and chill 15 minutes.
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5
Roll dough, still covered, to an 11 inch circle.
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6
Place in freezer 10 minutes or until plastic wrap can be easily removed.
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7
FILLING Combine apples, 1 tablespoon sugar, and lemon juice in a bowl; toss well.
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8
Let stand 15 minutes.
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9
Wrap handle of a 10 inch heavy skillet with aluminum foil.
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10
Sprinkle remaining 1/2 cup sugar in skillet, and place over medium heat.
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11
Caramelize by stirring often until sugar melts and is golden (about 6 minutes).
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12
Add apple mixture, and cook 5 minutes or just until apples are tender, stirring constantly.
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13
Remove from heat.
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14
Remove plastic wrap from dough.
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15
Place dough on top of apples in skillet, gently tucking dough around edge of skillet.
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16
Cut slits in dough for steam to escape.
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17
Bake at 425F (220C) for 20 minutes or until browned.
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18
Invert onto a serving platter.
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19
SAUCE Combine brown sugar, yogurt, and sour cream; stir well.
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20
Drizzle over warm tart.
