Even better — because the filling is only gently cooked on the stovetop, the apples retain more of their crisp, fresh, just-picked flavor.Start to finish: 1 hour
14 tablespoons (1 3/4 sticks) unsalted butter, room temperature
1/2 cup granulated sugar
1/2 teaspoon salt, divided
1 3/4 cups all-purpose flour
4 apples, peeled, cored and sliced
2 tablespoons cider vinegar
1/4 cup packed brown sugar
1/4 cup apple cider
1/2 teaspoon cinnamon
2 teaspoons cornstarch
1 tablespoon water
Heat oven to 400 F. Coat an 11-inch removable bottom tart pan with baking spray.
In a food processor, combine butter, sugar and 1/4 teaspoon of salt. Pulse several times. Add flour and pulse to combine, scraping down sides of work bowl as needed. Transfer dough to prepared pan. Press dough evenly across bottom and up sides of pan. Poke bottom all over with a fork. Bake for 15 to 20 minutes, or until golden brown.
While crust bakes, make filling. In a large skillet over medium-high heat, combine apples, vinegar, brown sugar, cider, cinnamon and remaining 1/4 teaspoon salt. Cook, gently stirring to promote even cooking but without breaking apples, until just tender, about 10 to 12 minutes.
In a small glass, mix together cornstarch and water. Add to apples and cook, stirring gently, for 2 minutes, or until thickened.
When crust and apples are cooked, spoon apples into crust, arranging them in concentric circles if desired. Pour any extra juices over surface of apples.
Serve warm or room temperature.
Nutrition information per serving: 270 calories; 120 calories from fat (44 percent of total calories); 14 g fat (9 g saturated; 0 g trans fats); 35 mg cholesterol; 36 g carbohydrate; 2 g fiber; 19 g sugar; 2 g protein; 85 mg sodium.