Butter-Apple Tart

In case you want to have a splurge before Ash Wednesday and celebrate Fat Tuesday in style, this is an easy but elegant way to finish off a meal.

Butter-Apple Tart
Peel, core and thinly slice six apples, toss with zest and juice of one lemon
Two tablespoons all-purpose flour
One teaspoon cinnamon
Dash ground cloves
½ cup granulated sugar

Mix together and set aside while you prepare the crust.

Butter Rich Crust
Two sticks of butter (best!) or margarine
1 ½ cups all-purpose flour
Zest of one lemon
1 cup granulated sugar
2 teaspoons vanilla extract
Ice water as needed to form dough

Combine two sticks of butter or margarine (butter is best but not necessary), and one and one half cups all-purpose flour with zest of one lemon, one cup granulated sugar and two teaspoons vanilla extract. The food processor really facilitates the matter. When you have a dough, press onto a greased baking sheet. Spread it out as far as possible, making it about one-fourth inch thick. We are going for a rustic look here, not symmetrical. Arrange the apple slices on the crust, overlapping them slightly. Be creative here and think about how it will look when it comes to the table. It will taste good no matter what, but eye appeal certainly helps that homey atmosphere. Leave about a two-inch space of dough around the edges. Once you have finished placing the apple slices, lap the dough over all around. It won't be even, so don't even try. Brush the edges with water, sprinkle with sugar. If you have some sugared juice left from the apples, dribble it over the sliced apples.

Bake in preheated 400 degree oven for 30 minutes or until edges are very golden brown. You want to make sure the bottom of the crust is baked through. You can lift up a corner and peek if you are in doubt. Turn down to 375 degrees if it seems to be browning too quickly. Best served warm or cold.