INGREDIENTS

INSTRUCTIONS

FOR THE DOUGH
FOR THE FILLING
Make the dough:
In a large bowl blend the flour, the butter, the shortening, the
sugar, and the salt until the mixture resembles meal. Add 3
tablespoons of the ice water, toss the mixture until the water is
incorporated, adding as much of the remaining water as is necessary
to form a dough, and form the dough into a ball. Dust the dough with
flour and chill it, wrapped in wax paper, for 1 hour.
Preheat the oven to 425F.
On a lightly floured surface roll out the dough into a round slightly
larger than the pie plate and drape it over the filling. Tuck the
dough down inside the edge of the pie plate and prick it in 4 places.
Bake the tart in the middle of the oven for 20 minutes, or until the
juices are bubbling and the crust is golden. If any apples stick to
the pie plate rearrange them on the tart carefully. Serve the tart
warm or at room temperature with the creme fraiche.
Make the filling:
In a large heavy skillet melt the butter over moderately high heat,
stir in the sugar, the Calvados or applejack, the zest, and the
cinnamon sticks, and boil the mixture for 1 minute. Stir in the
apples, peeled, cored, and quartered, and cook the mixture, stirring
frequently, for 30 minutes, or until the apples are glazed and the
syrup is beginning to thicken. Discard the zest and the cinnamon
sticks, add the lemon juice, and cook the mixture over high heat for
10 minutes, or until the syrup is almost completely evaporated and
the apples are tender and a rich golden brown. Spoon the filling into
an 11- by 2-inch (1 1/2-quart capacity) glass pie plate, tamping the
apples down with a metal spatula.
Gourmet November 1993
Converted by MC_Buster.
Converted by MM_Buster v2.0l.

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