You need a drop bottom tart pan for this. I use a 10-inch, but you may need proportions for an 8-inch as well. This is real easy to do, and it's a very forgiving recipe. There's almost no way to mess it up.
1 and 1/4 cups flour One and 1/2 cups flour
1 teasp sugar One heaping teasp sugar
1/2 teasp baking powder 3/4 teasp baking powder
1/4 teasp salt 1 heaping quarter teasp salt
6 Tablesp Crisco 7 Tabelsp Crisco
1/4 cup lukewarm milk 1/3 cup lukewarm milk
2 lbs Golden Delicious apples (6 med) 2 and 1/4 lbs Golden Delicious (7 med)
3 Tablesp sugar 3 heaping Tablesp sugar
2 Tablesp unsalted butter 2 and 1/2 Tablesp unsalted butter
Preheat oven to 400F.
For dough: Combine flour, sugar, baking powder and salt together in a bowl. Add the Crisco and mix till crumbly --it should feel and look like sand. Add the warm milk and mix rapidly till dough forms into a ball.
Roll the dough between two sheets of plastic wrap (four sheets for me --two on top and two on bottom, because that 10-inch pan needs the dough to be rolled large) to form a circle 11 to 12 inches in diameter. Remove top sheet and invert dough into the drop-bottom tart pan. Use the remaining plastic sheet to gently press the dough into the pan. Remove any dough overhang by rolling your rolling pin across the top edge of the pan.
For filling: Peel the apples. Quarter them and remove the cores. Arrange the apple quarters on top of the dough (sort of on their sides) and sprinkle the sugar evenly over them. Dot apples with butter. Put tart on a cookie sheet and bake in the 400F oven one hour. Serve lukewarm.
If tart looks dry, or if apples are mealy: Make this syrup. 1/4 cup brown sugar, 1/4 cup water. Boil till reduced by half, then add 1 to 2 Tablesp cream --CAREFULLY-- because it will boil up. Remove from heat. Add 1/2 teasp butter and a small shot of vanilla. Paint on tart with a pastry brush (you will have just enough) and return tart to oven 5-10 minutes.
Or --paint the baked tart with melted apple jelly and call it a day.
The Johnson Family Cookbook