Note: You can assemble the crust ingredients ahead to this point and freeze in a freezer bag until ready to make the tart.
2. When ready to make the tart, butter a 14- to 16-inch pizza pan (mine has small holes on the bottom to insure crisping). Roll out the dough on a floured board to an extremely thin 17-inch round. Place on the pan. Don’t trim the excess pastry – roll it over toward the center of the pie so you have a rough rim. Refrigerate 30 minutes to overnight.
3. To make the lemon sugar, put the sugar in a medium mixing bowl, then grate the zest of the 1/4 lemon over it. With your fingertips, rub the zest into the sugar until the sugar is thoroughly aromatic.
4. Set an oven rack in the lowest position and preheat the oven to 500°F. Take the pizza pan with the dough out of the refrigerator. Peel, core, and thinly slice the apples. Arrange the slices so the pieces do not touch and they are in 3 to 4 circles on the crust. Sprinkle with the lemon sugar, the rosemary leaves (crush these a bit between your fingers as you sprinkle them over the tart). Sprinkle on the cinnamon and the salt, then the olive oil.
5 Bake 20 to 25 minutes, or until the apples are speckled golden brown, the sugar is melted, and the crust is crisp. Cover the crust’s rim with foil if it browns too quickly. Remove the tart from the oven and serve hot, warm, or at room temperature. Once baked, the tart can stand at room temperature overnight. To reheat, slip into a 350°F oven for 5 minutes or so.
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Copyright © Lynne Rossetto Kasper, 2010
Lynne Rossetto Kasper has won numerous awards as host of The Splendid Table, including two James Beard Foundation Awards (1998, 2008) for Best National Radio Show on Food, five Clarion Awards (2007, 2008, 2009, 2010, 2014) from Women in Communication, and a Gracie Allen Award in 2000 for Best Syndicated Talk Show.