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
How to Make It
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.
Preheat oven to 425°.
Toss apple slices with lemon juice. Combine brown sugar, cornstarch, cinnamon, and 3 tablespoons sugar in a bowl. Add apple slices, toss well.
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.
Bake at 425° for 20 minutes. Reduce oven temperature to 350°, and bake 40 minutes or until pastry is golden brown and apples are tender. Cool tart in pan 5 minutes.