http://smittenkitchen.com/blog/2007/11/simplest-apple-tart/

原材料：
五个（中等个），然后去核。用挖西瓜球的小勺最好。

皮：一杯Alll purpose unbleached 面粉，90克黄油，或3/4条 （就是一盒四条的那种）。两茶勺 2 tea spoon 的糖，1/8 tea spoon 茶勺的盐，3 1/2 Table spoon 大勺的冰水。把水放冰箱里冻一下就可以了。 

和面皮的时候先把黄油切碎和面粉混合打成絮状，这样皮就比较酥。最后加冷水和成面团。

把面放在烤盘纸上擀成薄片，码入切成片的苹果。边缘留的大概要有两英寸的宽度。

 Brush the crust and apples with two tablespoons of melted butter

Sprinkle it with a few tablespoons of sugar, then bake it for almost an hour, rotating it frequently until it’s a deep, golden brown.

Meanwhile, boil all of the reserved peels and cores in a sugar water until it reduces to a syrup. Strain it. Brush the syrup lightly over the tart, hot from the oven.

400F 度烤45分钟。烤的时候把苹果皮，核都放在一起，加点水加点糖。方子上说要加1/2杯的糖烧成糖汁。等烤好后最后再刷上去就可以吃了

Dough: 
1 cup (125 grams) unbleached all-purpose flour
1/2 teaspoon (2 grams) sugar
1/8 teaspoon salt
6 tablespoons (3/4 stick or 85 grams) unsalted butter, just softened, cut in 1/2-inch pieces
3 1/2 tablespoons (50 ml) chilled water

Filling: 
2 pounds (910 grams) apples (Golden Delicious or another tart, firm variety), peeled, cored (save peels and cores), and sliced
2 tablespoons (30 grams) unsalted butter, melted
5 tablespoons (65 grams) sugar

Glaze:
1/2 cup (100 grams) sugar

MIX flour, sugar, and salt in a large bowl; add 2 tablespoons of the butter. Blend in a mixer until dough resembles coarse cornmeal. Add remaining butter; mix until biggest pieces look like large peas.

DRIBBLE in water, stir, then dribble in more, until dough just holds together. Toss with hands, letting it fall through fingers, until it’s ropy with some dry patches. If dry patches predominate, add another tablespoon water. Keep tossing until you can roll dough into a ball. Flatten into a 4-inch-thick disk; refrigerate. After at least 30 minutes, remove; let soften so it’s malleable but still cold. Smooth cracks at edges. On a lightly floured surface, roll into a 14-inch circle about 1/8 inch thick. Dust excess flour from both sides with a dry pastry brush.

PLACE

 dough in a lightly greased 9-inch round tart pan, or simply on a parchment-lined baking sheet if you wish to go free-form, or galette-style with it. Heat oven to 400°F. (If you have a pizza stone, place it in the center of the rack.)

OVERLAP 

apples on dough in a ring 2 inches from edge if going galette-style, or up to the sides if using the tart pan. Continue inward until you reach the center. Fold any dough hanging over pan back onto itself; crimp edges at 1-inch intervals.

BRUSH 

melted butter over apples and onto dough edge. Sprinkle 2 tablespoons sugar over dough edge and the other 3 tablespoons over apples. (Deb note: I found it nearly impossible to coat it with this much sugar, so I used a little less–more like 3 tablespoons. It made a lightly sweet tart, which we found perfect.)

BAKE 

in center of oven until apples are soft, with browned edges, and crust has caramelized to a dark golden brown (about 45 minutes), making sure to rotate tart every 15 minutes.

MAKE glaze: 

Put reserved peels and cores in a large saucepan, along with sugar. Pour in just enough water to cover; simmer for 25 minutes. Strain syrup through cheesecloth.

REMOVE tart from oven, and slide off parchment onto cooling rack. Let cool at least 15 minutes.

BRUSH glaze over tart, slice, and serve.