Also this one, which is more elegant -- and a lot more work:
APPLE TART
INGREDIENTS:
For dough:
1 cup unbleached all-purpose flour
½ teaspoon sugar
⅛ teaspoon salt
6 tablespoons (¾ stick) unsalted butter, just softened, cut in 1/2-inch pieces
3½ tablespoons chilled water
For filling:
2½ pounds tart, firm apples, peeled and cored (save peels and cores) and sliced
2 tablespoons unsalted butter, melted
5 tablespoons sugar
For glaze:
½ cup sugar
MIX flour, sugar, and salt in a large bowl; add 2 tablespoons of the butter. Blend in a mixer until
dough resembles coarse cornmeal. Add remaining butter; mix until biggest pieces look like large
peas.
DRIBBLE in water, stir, then dribble in more, until dough just holds together. Toss with hands,
letting it fall through fingers, until it’s ropy with some dry patches. If dry patches predominate, add
another tablespoon water. Keep tossing until you can roll dough into a ball. Flatten into a
4-inch-thick disk; refrigerate. After at least 30 minutes, remove; let soften so it’s malleable but still
cold. Smooth cracks at edges. On a lightly floured surface, roll into a 14-inch circle about ⅛ inch
thick. Dust excess flour from both sides with a dry pastry brush.
PLACE dough on a parchment-lined tart pan; heat oven to 400°F. (If you have a pizza stone, place
it in the center of the rack.)
OVERLAP apples on dough in a ring 1 inch from edge. Continue inward until you reach the
center. Fold any dough hanging over pan back onto itself; crimp edges at 1-inch intervals.
BRUSH melted butter over apples and onto dough edge. Sprinkle 2 tablespoons sugar over dough
edge and the other 3 tablespoons over apples.
BAKE in center of oven until apples are soft, with browned edges, and crust has caramelized to a
dark golden brown (about 45 minutes), making sure to rotate tart every 15 minutes.
MAKE glaze: Put reserved peels and cores in a large saucepan, along with sugar. Pour in just
enough water to cover; simmer for 25 minutes. Strain syrup through cheesecloth.
REMOVE tart from oven, and slide off parchment onto cooling rack. Let cool at least 15 minutes.
BRUSH glaze over tart, slice, and serve.