Mireille Giuliano's Apple Tart

• 12 tablespoons sifted flour
• 8 tablespoons sweet butter, cut into small bits
• 6 tablespoons sugar
• Pinch of salt
• 2 to 3 tablespoons water
• 3 to 4 Golden Delicious apples, peeled, cored and sliced thin
• 2 teaspoons lemon juice
• 1 teaspoon cinnamon
• 2 tablespoons heavy cream

1. Place flour, 4 tablespoons of butter, 1 tablespoon of sugar and a pinch of salt in a food processor and pulse for 10 seconds.
2. The mixture should have the consistency of coarse meal.
3. With the machine running, pour in enough water so that a ball of dough begins to form.
4. Stop the machine immediately.
5. Gather the dough into a ball, divide in half, wrap in plastic and chill for 2 hours.
6. On a floured board, roll each portion of dough into a very thin circle and fit into two 7- or 8-inch loose-bottomed tart pans.
7. The dough circles should just fit into the bottoms of the pans.
8. Preheat oven to 400 degrees.
9. Sprinkle apples with lemon juice and arrange slices, slightly overlapping, on pastry.
10. Mix remaining sugar with cinnamon and sprinkle about 1/3 of it over the apples.
11. Sprinkle with heavy cream, dot with remaining butter and sprinkle with remaining sugar-cinnamon.
12. Bake 30 minutes.
13. Remove sides of pan and serve hot.

flour, sweet butter, sugar, salt, water, golden delicious apples, lemon juice, cinnamon, heavy cream

Taken from cooking.nytimes.com/recipes/854 (may not work)