(Tarte aux Pommes a la Compote)

Makes 8 servings.

INGREDIENTS

  • for the pastry:
  • 1-1/2 cups all-purpose flour
  • pinch salt
  • 7 tablespoons unsalted butter, chilled, but into 7 pieces
  • about 1/2 cup chilled water

  • for the compote (may be made in advance):

  • 2 pounds apples, preferably a mix of tart and sweet, peeled, cored, cut in
    chunks
  • 2 to 3 tablespoons water

  • for the filling:

  • 5 good-sized apples, peeled, cored and cut in eighths
  • 1/4 to 1/3 cup light brown sugar

  • for the egg wash:

  • 1 large egg
  • 1 teaspoon water

  • DIRECTIONS

    1.Place the flour and the salt in a food processor and process to mix.Add the butter and process until it is blended with the flour to make bits
    the size of very rough cornmeal.With the processor running, add enough
    water to make a moist dough, processing quickly 9 or 10 times.Turn out
    onto a lightly floured board, shape into a flat round, cover and let sit
    for at least 1 hour and up to 3 hours.

    2. For the compote, place the 2 pounds of apples and the water in a large, heavy saucepan over medium
    heat andbring the liquid to a boil. Reduce the heat to low and cook,
    stirring occasionally, until the apples are completely soft though slightly
    chunky, which should take about 30 minutes. Remove from the heat and let
    cool. (This makes about 2 cups compote, so you will have plenty left over for other uses.)

    3.Preheat the oven to 425 degrees F. Roll out the pastry to fit a 10-1/2 inch removable bottom pastry ring,
    and leave the edges of the pastry hanging over the ring.Spread the
    compote evenly over the pastry, and top with the chunks of filling apples. Sprinkle
    with the sugar.Fold the edges of the pastry over the apples.

    4. Whisk the egg and the water together in a small bowl, and brush the
    pastry all over with the egg wash. Sprinkle the pastry with sugar, and set
    the tart on a baking sheet. Bake in the bottom third of the oven until the
    pastry is golden and the apples are tender, about 1 hour. Remove from the
    oven and immediately remove the ring from the tart pan by setting the tart
    on a bowl smaller than the base of the tart.Set the tart on a rack to
    cool to lukewarm then serve, with crème fraîche alongside.