Free From Brown Butter Apple Tart- serves 6

Ingredients
3 apples-peeled, halved, cored and sliced very thinly-(Granny Smith or Pippin)
2 tablespoon of butter-melted until golden brown
¼ cup of sugar
½ teaspoon of cinnamon
pinch of nutmeg
squeeze of lemon juice


Pastry
2 cups of all-purpose flour
1 teaspoon of sugar
½ teaspoon of salt
½ cup of cold butter
¼ cup of cold shortening
1 teaspoon of white vinegar
1 egg yolk
5-6 tablespoons of cold water


Procedure
Preheat oven to 400 degrees. Make the pastry. Place first five pastry ingredients into a bowl. Using a pastry blender, cut shortening and butter into the flour until it resembles pea-size pieces. Add remaining ingredients to hold the dough together. You may need a little more water depending on the moisture in the air. Gather into a ball and place in plastic wrap, flatten and refrigerate for one hour or overnight.

Roll out dough into a lightly floured surface to create two pieces that measure approximately 5"X10". Gently fold over the edges of all sides about ¼ of an inch to create an edge. Place on a parchment lined sheet pan. Place sliced apples on the pastry (you should have three halves per sheet of pastry) and shingle them closely together. Brush with butter and sprinkle with sugar, cinnamon and nutmeg. Squeeze a little fresh lemon juice over apples and bake for about 25 minutes until the tarts and golden and the juices from the apple are bubbling. Serve with ice cream if desired.

*Note: Pears, peaches, apricots and plums can also be used. This pastry also makes a delicious pie crust.