Rustic Free-Form Apple Tart

Name: Rustic Free-Form Apple Tart
Yield: Serves 6 (Makes one 9-inch tart)
Ingredients: 1 1/4 cups, unbleached all-purpose flour; 2 tablespoons, granulated sugar; 1/4 teaspoon, table salt; 8 tablespoons, unsalted butter (1 stick), cold, cut into 1/2-inch pieces; 4 ounces (113 grams), cream cheese (cold), cut into 1/2-inch pieces; 2 teaspoons, lemon juice from 1 lemon; 1 - 2 tablespoons, ice water; 1 1/4 pounds (567 grams), Granny Smith apples (about 3 medium); 1 1/4 pounds (567 grams), McIntosh apples (about 3 medium); 2 tablespoons, lemon juice from 1 lemon; 1/4 cup, granulated sugar; 2 tablespoons, granulated sugar; 1/4 teaspoon, ground cinnamon; 2 , egg whites, beaten lightly

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Appears in Cook's Illustrated September/October 1999, America's Test Kitchen TV

Desserts or Baked Goods

A cream cheese dough, two kinds of apples, and a sprinkle of sugar during baking create a tart that combines a moist filling that is rich apple flavor with a tender but sturdy crust.

SERVES6 (Makes one 9-inch tart)

TIME2 hours, plus 30 minutes chilling

WHY THIS RECIPE WORKS

For our free-form apple tart recipe, we started with a combination of Granny Smith and McIntosh apples, sliced thin enough to cook through in a short amount of time. Then we tossed the slices with lemon juice, sugar, and cinnamon, and sprin...

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