For the Pastry:
In a bowl, combine the flour and salt. Mix them with your fingers. Add the butter and sugar and use your fingertips (or a pastry blender) to work the butter into the flour until the mixture resembles crumbs.
Add 1 tablespoon of the water to the beaten egg. Sprinkle the egg over the flour, working it gently to make large moist clumps. Add water if the dough seems dry.
Turn the dough out onto a lightly floured board and knead gently until the mixture forms a dough. Wrap in foil. Refrigerate for 1 hour.
For the Compote:
In a saucepan, combine the apples, sugar, and lemon juice. Cook over low heat, stirring, until the apples release some juices. Cook, stirring often, for 10 minutes or until the apples turn into a thick sauce.
Use a 9-to-10-inch French tart pan with a removable base. Butter the pan. Preheat oven to 400 degrees F (200 C).
On a lightly floured board, roll out the dough. Prick it well all over. Lift it onto the rolling pin and ease it into the tart pan.
Spread the compote in the pastry. Cover the top with overlapping slices of the apple.
Dust the apples with cinnamon, sprinkle with sugar, and dot with the butter.
Place the tart onto a baking sheet and bake it in the hot oven for 30 minutes or until the pastry is golden brown at the edges and the apples are tender when pierced with the tip of a knife. Let the tart cool.
Set the tart pan on a small bowl so the rim falls off. Transfer the tart (on the metal bottom) to a flat platter. Cut into wedges for serving.
Makes 6 servings.
Date: June 22, 2003