Happy Apple Tart
Cinnamon apples in a rustic galette-style crust.
5 medium-sized baking apples such as Granny Smith, cut into 1/2-inch dice
1/4 cup + 1 Tablespoon white sugar
1 Tablespoon flour, plus more for rolling out the dough
1/4 cup brown sugar
1 teaspoon cinnamon
Pinch of salt
1 disk pate brisee, cold (or store-bought pie crust)
1 Tablespoon cold butter
1. Preheat the oven to 425 degrees with the rack in the middle position. Choose a bowl that's large enough to hold all the filling ingredients. Squeeze the lemon into the bowl and add the apples along 1/4 cup of the white sugar and 1 tablespoon of flour. Add the brown sugar, cinnamon and salt and stir to combine.
2. Roll out the pate brisee into a large rectangle, about 18 inches wide by 12 inches tall and 1/8 inch thick. Line a rimmed baking sheet with parchment paper and lay the pastry on the parchment.
3. Use a slotted spoon to transfer the apple mixture onto the middle of the pastry, leaving the fluid behind in the bowl. Leave a 3-inch border without apples all the way around the rectangle of pastry. Spread the apple chunks around to make sure they are an even height (ie, not piled up in a mountain). Cut the butter into small pieces and dot the apples with it.
4. Gently fold the pastry border up around the apples, so that the edges of the apples are covered with pastry, but most of the apples are still visible.
4. Sprinkle the remaining 1 tablespoon of sugar evenly over the edges of the pastry, being careful not to spill too much onto the parchment (it will burn).
5. Slide the tart into the oven and bake for about 30 minutes, until the apples are bubbling and the pastry is golden brown and crisp. Let the tart rest on the baking sheet for 2-3 minutes, then slide it onto a rack to cool for another 10 minutes before serving.
Delicious by itself, and even better served with whipped cream, ice cream or Cajeta de Leche (Mexican caramel sauce).