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Apple tart

Time 1 hour
Yields Serves 8 to 10
Apple tart
(Genaro Molina / Los Angeles Times)

Crust

1

Combine the flour, sugar and salt in a bowl. Cut the butter into the dry ingredients. Mix until the texture resembles cornmeal. Add the egg.

2

Using your hands (floured if necessary), combine and gently knead the mixture, folding end over end until the dough is smooth.

3

Let the dough rest for 15 minutes.

4

Roll the dough out on a lightly floured surface to one-fourth-inch thickness. Place the dough over a 9-inch tart pan and carefully fit it into the pan. Trim the edges. Using a fork, carefully prick the bottom crust. Refrigerate the crust for 10 minutes.

Filling and assembly

1

Heat the oven to 350 degrees. Core, peel and slice the apples.

2

Arrange the apple slices in the chilled crust, forming overlapping concentric circles.

3

Bake on the bottom rack of the oven until the crust starts to turn pale golden, about 10 to 15 minutes. In the meantime, whisk together the cream with the eggs, salt and sugar.

4

Reduce the heat to 325 degrees and move the tart pan up to the middle rack of the oven. While the pie is still in the oven, pour the custard mixture evenly over the apples so that all the apple surfaces are coated.

5

Bake until the top of the pie is golden brown and a toothpick comes out clean, about 45 to 50 minutes. Serve warm or cooled.


Russ Parsons is a former food writer and columnist at the Los Angeles Times.
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