Rustic Apple Tart

For the Dough:
1 1/2 cups pastry flour
1/2 cup cold margarine, cut into cubes
Zest of 1 large orange
Juice of 1/2 large orange
3 Tbsp. sugar

• Using a pastry blender or a dough attachment on a standing mixer, combine the flour and margarine until the mixture resembles crumbs. Add the remaining ingredients and mix until just combined. Be careful not to overmix, or the dough will be tough.
• Refrigerate for 30 minutes to 1 hour.

To Assemble:
3 Granny Smith apples, cored and thinly sliced
1/2 cup sugar
1 tsp. nutmeg
1 1/2 tsp. cinnamon
Juice of 1/2 large orange
2 Tbsp. margarine

• In a large bowl, combine the apples, sugar, nutmeg, cinnamon, and orange juice. Toss gently to coat.
• Roll out the chilled dough into a 1/4-inch-thick circle on a lightly floured surface. Place it on a Silpat or lightly oiled baking sheet.
• Fan out the apple slices in the center of the dough, leaving 2 inches of dough around the edges. Gently fold over the edges of the dough, covering some of the apples. Dot the apples with the margarine.
• Bake in a preheated 425°F oven for 15 minutes. Lower the temperature to 350°F and bake for an additional 20 to 30 minutes, or until the crust is golden and the apples are soft.

Makes 4 to 6 servings