|FRENCH APPLE TART Leslie Mackie
For the Pie
1/4 recipe Flaky Pie Dough, chilled
6 Granny Smith apples
3/4 cup sugar
1 tablespoon all-purpose flour
Pinch of cinnamon
1/2 cup fresh, fluffy bread crumbs
2 teaspoons fresh lemon juice
For the Topping
3 Granny Smith apples
1 tablespoon fresh lemon juice
2 tablespoons unsalted butter, melted
1 1/2 teaspoons granulated sugar
Confectioner's sugar, for dusting
Makes 8 to 10 servings
On a lightly floured surface, roll the dough into a circle 1/8 inch thick, and fit it into a 9-inch fluted tart pan with a removable bottom. Press the overhang against the edge to create a small protruding ledge over the inside of the pan. Gently press ledge with thumb so dough is lifted up above the rim. Use the back of a knife to flute the ridge. Chill 30 minutes.
Center rack in oven and preheat to 400°F. Fir a piece of parchment paper into the tart and fill with pie weights or dried beans. Bake 25 minutes or until golden brown. Transfer tart to a cooling rack and let rest. Lower oven to 375°F. Peel and core apples; cut them in half and each half into 12 pieces. Put them into a large bowl and toss with sugar, flour, cinnamon, bread crumbs and a squeeze of lemon juice. Spread apples on a jelly-roll pan and bake 15 minutes or until their juices start to form a sauce. Scrape apples into a bowl and mash. Taste and adjust flavor with more lemon juice. Cool 15 minutes.
To prepare the topping, peel, core, and quarter the apples. Cut into 1/4 inch thick slices. Starting at the edge, arrange overlapping apple slices around the tart. Lay another circle overlapping the first by 1/8 inch. Make a center of overlapping slices to form a rosette. Brush apple slices with melted butter and sprinkle with granulated sugar. Place tart on parchment lined pan and bake 25 minutes or until top is glazed and apple slices are edged in black. Transfer tart to a cooling rack. When cool, remove from pan and dust edges with confectioner's sugar.
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