This traditional French tart is easy to prepare if you use a non-stick
pan.
1. Preheat oven to 350 degrees.
2. To make filling, peel, core halve and slice apples, keeping halves
intact by not cutting all the way through at one end so that each apple
half forms a fan. Set aside.
3. Combine sugar, water and lemon juice in sauté pan. Bring to
a boil and cook to a light caramel syrup. Remove pan from heat and swirl
in butter.
4. Arrange apple halves in pan, rounded sides down, crowding together.
If there are leftover halves, separate slices to form a single layer over
the halves in the pan. Pour the syrup over the apples. Cook, covered,
over low heat for 15 minutes. Uncover and allow the syrup in the pan to
reduce until thick. Allow to cool.
5. To make the dough, combine dry ingredients in food processor fitted
with a metal blade and pulse to mix. Add butter and pulse to mix in finely.
Add egg and continue to pulse until dough forms a ball. Wrap dough in
plastic wrap and chill.
6. Roll out dough into an 11-inch disk. Fit the disk of dough over the
apples in the pan. Bake at 350 degrees until dough is baked through, about
20 minutes. Cool slightly and invert onto a serving platter.
