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Ingredients
- Pastry for a 10-inch pie (see recipe)
- 4 firm, ripe, unblemished apples such as MacIntosh or Delicious, about 1 1/2 pounds
- 2 tablespoons butter
- 1/4 cup sugar
- 1 tablespoon confectioners' sugar
Method
- Prepare the pastry and refrigerate it.
- Preheat the oven to 375 degrees.
- Peel the apples, using a swivel-bladed paring knife.
- Using a regular paring knife, cut away and d iscard th e stems and center coresof the apples.
- Cut each apple into quarters.
- Roll out the pastry on a lightly floured surface, preferably a cold surface.
- Use a wooden rolling pin covered, preferably, with a pastry cloth.
- Use the pastry to line a 10-inch loose-bottom tart pan.
- Cut the apple quarters into thin slices.
- Arrange the slices symmetrically in circles all around the inside of the pastry-lined tin and all around the center.
- Continue making circles in layers until all the slices are used.
- Dot the apples all over with butter and sprinkle the sugar evenly over all.
- Place the tart pan in the oven and bake 50 minutes.
- Hold a small sieve over the tart and add the confectioners' sugar.
- Sprinkle it evenly over the tart.
- Serve hot or cold.
