5 tablespoons butter chilled cut into small pieces
2.5 tablespoons cornstarch
1.5 cups flour all-purpose
6 tablespoons granulated sugar divided
0.3 teaspoon ground cinnamon
5 tablespoons ice water
2 teaspoons juice of lemon fresh
3 tablespoons brown sugar light
0.1 teaspoon salt
Equipment
bowl
frying pan
baking sheet
oven
knife
blender
plastic wrap
measuring cup
Directions
Lightly spoon flour into dry measuring cups; level with a knife.
Combine flour, 1 tablespoon granulated sugar, and salt in a bowl.
Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal.
Sprinkle with ice water, 1 tablespoon at a time; toss with a fork until moist. Press pastry into a 4-inch circle on plastic wrap; cover with another sheet of plastic wrap.
Roll dough, still covered, into a 14-inch circle. Freeze 10 minutes or until wrap can be easily removed.
Preheat oven to 42
Toss apple slices with lemon juice.
Combine brown sugar, cornstarch, cinnamon, and 3 tablespoons sugar in a bowl.
Add apple slices, toss well.
Unwrap pastry, and place on a baking sheet coated with cooking spray. Arrange apple slices over dough, leaving a 3-inch border.
Sprinkle tops of apples with remaining 2 tablespoons sugar. Fold 3-inch border of dough over apples, pressing to seal.
Bake at 425 for 20 minutes. Reduce oven temperature to 350, and bake 40 minutes or until pastry is golden brown and apples are tender. Cool tart in pan 5 minutes.
