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Snake Creek Grill Rustic Apple Tart

Source: Barbara Hill, Snake Creek Grill, Heber, Utah

1 1/2 cups flour
1/4 teaspoon granulated sugar
Dash of salt
7 1/2 tablespoons butter
1/4 cup ice water
2 pounds tart cooking apples (Granny Smith or Pippin)
3 tablespoons granulated sugar
2 tablespoons butter
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon cloves

Combine first three ingredients in a mixing bowl.

Cut the butter into the flour until it resembles coarse cornmeal. Stir in the ice water until mixture holds together. Press into a ball and let rest 30 minutes.

Flatten with hands and roll on a well-floured surface to a 15-inch circle. Lay on a baking sheet. Peel, core and slice the apples into 1/4-inch slices.

Coarsely chop one of the apples. Spread chopped apples in a layer over pastry, leaving a 2 1/2-inch border. Sprinkle with 1 tablespoon sugar and half of spices. Cover chopped apples with sliced apples, sprinkle with 2 tablespoons sugar and remaining spices. Dot with the butter. Fold uncovered edge of pastry over apples, pleating it to make fit. You'll have about a 5-inch diameter area in the center that remains uncovered. Sprinkle edges of pastry lightly with sugar. Bake at 400 degrees F in the upper part of a preheated oven 45 minutes or until apples are tender and partially caramelized.

Slide off pan onto a rack to cool. Serve warm or cold with either ice cream or whipped cream.

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