Lionel Poilane's Apple Tart

• 1 recipe flaky sweet pastry dough (see below)
• 4 Golden Delicious or Granny Smith apples
• 4 tablespoons unsalted butter
• 1/4 cup granulated sugar
• 1 egg, beaten
• 1 tablespoon light brown sugar

1. Preheat the oven to 425 degrees.
2. Divide the dough into four equal portions and, on a flour-dusted surface, roll each portion into a six-inch circle.
3. Place the circles of dough on a baking sheet and refrigerate until ready to bake.
4. Peel and core the apples, then cut them into 12 pieces (an apple corer and slicer can be used for this).
5. Heat the butter until hot, but not smoking, in a large frying pan over medium-high heat.
6. Sprinkle the apples with the granulated sugar, then saute until lightly browned, about 15 minutes.
7. Remove the pastry from the refrigerator and spoon the apples into the center of the prepared pastry rounds, dividing them evenly.
8. Fold the edges of the dough up over the rim of the apples to form a one-inch border.
9. Brush the border with the beaten egg.
10. Bake until golden, about 20 minutes.
11. Sprinkle the apples with brown sugar and serve warm or at room temperature.
12. (Alternatively, to form a single large tart, the dough can be rolled into a 12-inch circle and all of the apples can be placed in the center.
13. Increase baking time by about 10 minutes to bake the tart fully.)

pastry, golden delicious, unsalted butter, granulated sugar, egg, light brown sugar

Taken from cooking.nytimes.com/recipes/12132 (may not work)