Apple Tart

• 1 1/2 cups all-purpose flour
• 6 tablespoons granulated sugar, divided
• 1/8 teaspoon salt
• 5 tablespoons chilled butter, cut into small pieces
• 5 tablespoons ice water
• 6 cups thinly sliced peeled apples
• 2 teaspoons fresh lemon juice
• 3 tablespoons light brown sugar
• 2 1/2 tablespoons cornstarch
• 1/4 teaspoon ground cinnamon
• Cooking spray

1. Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, 1 tablespoon granulated sugar, and salt in a bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse meal. Sprinkle with ice water, 1 tablespoon at a time; toss with a fork until moist. Press pastry into a 4-inch circle on plastic wrap; cover with another sheet of plastic wrap. Roll dough, still covered, into a 14-inch circle. Freeze 10 minutes or until wrap can be easily removed.
2. Preheat oven to 425u0b0.
3. Toss apple slices with lemon juice. Combine brown sugar, cornstarch, cinnamon, and 3 tablespoons sugar in a bowl. Add apple slices, toss well.
4. Unwrap pastry, and place on a baking sheet coated with cooking spray. Arrange apple slices over dough, leaving a 3-inch border. Sprinkle tops of apples with remaining 2 tablespoons sugar. Fold 3-inch border of dough over apples, pressing to seal.
5. Bake at 425u0b0 for 20 minutes. Reduce oven temperature to 350u0b0, and bake 40 minutes or until pastry is golden brown and apples are tender. Cool tart in pan 5 minutes.

flour, sugar, salt, butter, water, peeled apples, lemon juice, light brown sugar, cornstarch, ground cinnamon, cooking spray

Taken from www.myrecipes.com/recipe/apple-tart (may not work)