Light in texture and flavor, this tart doesn't even feel like a wholly inappropriate thing to eat, cold from the fridge, on a warm, late summer afternoon.
Prep: 20 minutes
Cook: 1 hour 15 minutes
Chilling time: 30 minutes
Total: 1 hour 35 minutes
Adapted from Once Upon a Tart
The original recipe called for a 9" tart pan and only 4 apples. I used a 10" pan... and 8 apples! So I'm not sure exactly how many apples you'll need, but somewhere between 6 and 8 large ones should be just fine.
Some apples oxidize when cut; mine didn't, as they were quite acidic, but if yours begin to brown, toss them with a bit of lemon juice as you work to prevent them from browning.
The easiest way I've found to prepare the apples is like so: use a T-shaped vegetable peeler to peel a ring from the top and bottom of the apples. Peel the rest of the apple downwards. Cut the apple off of the core. Then, with the cut-side down, slice the apples very thinly, keeping the slices together.This will make it easy to fan the slices into concentric circles.
All-Butter Pate Brisee is adapted from Martha Stewart's Baking Handbook
(or use a half recipe of sourdough pate brisee
Nutritional values are based on one of ten servings.