1 1/2 c. flour, chilled
6 tbsp. butter, cold/cubed
3 tbsp. sugar
2 tsp. sugar
4 tbsp. cold water
2 lg. apples, cored/sliced
1 tsp. butter

Preheat the oven to 450 degrees. Put the flour, cubed butter, and 2 teaspoons of the sugar in a food processor. Start to blend and add the water. When the dough forms a ball, transfer it to a floured board and roll it immediately into a circle of about 13 inches. Press it into a circular 12-inch shallow pie pan.

Sprinkle the dough with 1 tablespoon of the sugar. Place the apple slices on the dough in a circular, overlapping pattern. The pattern should be very precise, with only a slight overlap. First make the outer ring. Then make an inner ring; the center will tend to rise to a peak, but this will flatten while baking.

If there is a hole remaining in the middle, fill it with some chopped apple. Sprinkle the apple with the remaining 2 tablespoons of sugar. Bake the tart for 20 minutes. Place the tart under the broiler for 1 minute to help caramelize the top. The rims of the apple slices should be well browned. Remove the tart from the broiler and brush the top with the 1 teaspoon of butter. Serve hot. Serves 8.