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Thin-crusted apple tart

Time 1 hour 30 minutes
Yields Serves 6 to 8
Thin-crusted apple tart
(Glenn Koenig / Los Angeles Times)
1

In a large bowl, combine the flour with one-half teaspoon salt. Add the chilled butter cubes and use a pastry cutter or fork to work the butter into the flour, forming an even crumb. Work quickly so the butter stays cold. Drizzle over 3 tablespoons of ice water and mix quickly with a fork, careful not to overmix. The dough may not come together completely; this is fine. However, if the dough feels especially dry, drizzle over up to 1 additional tablespoon of ice water.

2

Place the dough in the center of a large sheet of plastic wrap. Pull the edges of the plastic wrap around the dough, pressing the dough into a disk. Seal tightly and refrigerate until chilled, at least 1 hour.

3

While the dough is chilling, fill a medium bowl half full with water and add the lemon juice. Peel the apples and halve them lengthwise. Core the apples with a sharp knife or melon baller and trim the ends. Place the apples in the acidulated water as they are peeled and trimmed so they do not brown.

4

Cut the apples lengthwise into thin (one-sixteenth inch) slices, and return to the water.

5

Heat the oven to 375 degrees. Sprinkle your work surface generously with flour. Roll out the dough into an 11-inch circle; the dough will be about one-eighth-inch thick. Carefully transfer to a nonstick, rimmed baking pan.

6

Turn up the outer edge of the circle of dough to form a one-half-inch rim. Use the tines of a fork to press the rim into place and to prick the tart in several places.

7

Drain the apples, shaking them vigorously to remove excess water. Set the apples out on a dish towel to dry. Arrange a circle of overlapping apple slices at the far edge of the dough. Add a second circle inside the first and a third inside the second. Finish with a small circle of apples in the center.

8

Using a pastry brush, coat the apples and outer rim of the dough with the 3 tablespoons of melted butter. In a small bowl, combine the sugar, cinnamon, clove, nutmeg and remaining one-eighth teaspoon of salt. Sprinkle the mixture over the apples.

9

Bake the tart until the apples are tender and the crust is golden brown, 40 to 45 minutes. Transfer to a rack to cool for 5 minutes. Set the tart on a serving plate and gently brush the top of it with the warm jelly. Cut the tart into wedges and serve immediately.

Adapted from a recipe by Michele Anna Jordan, A.P.P.L.E. (Apple Publicity Promotion Ladies Effort), published in “Sebastopol Gravenstein Apples: Sweet & Savory Recipes.” Sometimes Jordan adds a pinch of chipotle powder and replaces the apple jelly with a hot pepper jelly made by Tierra Vegetables for a combination of sweetness and heat.

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