French Apple Tart II. (Tart aux Pommes)

French Apple TartINGREDIENTS

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
¼ cup sugar
1 tablespoon confectioners’ sugar

PREPARATION
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.

Recipe adapted from cooking.nytimes.com

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