Apple Tart

I had intended to make pie, but it ended up on the floor half-finished in a super tragic accident. Luckily, I had some extra apples. So with the unused half of pie crust, I made a simple apple tart.

I've gotten pretty good at making pie crust from scratch. Key tricks: use really good butter. I think this is probably the most important ingredient. High-fat, grass-fed butter is the way to go. 

HOW TO:

Make pate brisee and set aside in the fridge. Skin, core, and thinly slice cooking apples. Toss with lemon zest, lemon juice, brown sugar, cinnamon, a little salt, a pinch of cloves, and tinier pinch of nutmeg. Roll out the dough to a round-ish shape. Arrange the apple slices in concentric circles until about an inch or two away from the edge of the pastry. Fold the dough onto the apples, overlapping where necessary. Brush the exposed crust with an egg wash, and bake the tart at 400º for 30-40 minutes or until the crust is browned and the apples are toasty.