French Christmas Apple Tart

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*When I dream, I cook and bake like an artist!*

French Christmas Apple Tart

INGREDIENTS
Filling:
5 Granny Smith apples (about 2 1/2 lbs.), peeled and chopped
1 1/2 tablespoons orange-flower water

1 recipe pate brisee (recipe follows)
1/4 cup sugar
3 Granny Smith apples (about 1 1/2 lbs.), peeled, halved, and cut crosswise into thin slices

Pate Brisee:
2 1/2 cups all-purpose flour
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into bits
4 tablespoons (1/4 cup) cold vegetable shortening
1/2 teaspoon salt

INSTRUCTIONS
Make the filling:
STEP 1 – In a large heavy saucepan cook the apples and orange-flower water, covered, over moderately low heat, stirring occasionally, for 20 minutes, or until the apples are very tender and are the consistency of a chunky puree.

Make the Pastry:
STEP 1 – In a large bowl blend the flour, butter, vegetable shortening, and salt until the mixture resembles meal.
STEP 2 – Add 6 tablespoons (or less) ice water, toss the mixture until the water is incorporated and form the dough into a ball.
STEP 3 – Knead the dough lightly with the heel of the hand against a smooth surface for a few seconds to distribute fat evenly and re-form it into a ball.
STEP 4 – Chill the dough, wrapped in plastic wrap, for 1 hour.

Assembling the tart:
STEP 1 – Roll out three-fourths of the dough 1/8-inch thick on a floured surface, fit into a 12-inch tart pan with a removable fluted rim, and prick the shell.
STEP 2 – Sprinkle 2 tablespoons of the sugar over the bottom of the shell and chill the shell for 30 minutes.
STEP 3 – Spread the cooked apple filling in the shell, arrange the apple slices decoratively over it, and sprinkle the apples with 1 tablespoon of the remaining sugar.

Preheat oven to 350F
STEP 1 – Roll out the remaining dough 1/8-inch thick on a floured surface, cut it into ¼-inch-wide strips, and arrange the strips in a lattice pattern over the apples, pressing the ends of the strips onto the rim of the shell.
STEP 2 – Sprinkle the lattice dough with the remaining 1 tablespoon sugar and bake the tart in the bottom third of a preheated 350° F. oven for 50 minutes, or until the apple slices are very tender and the crust is golden brown.