| 1 | For pastry, combine flour, sugar and salt in a food processor. |
| 2 | Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal. |
| 3 | Using on/off turns, blend in enough water 1 tb at a time to form a dough that just holds together. |
| 4 | Gather dough into a ball; flatten into a disc. |
| 5 | Wrap in plastic and chill for 30 minutes. |
| 6 | lightly spray a 10" tart pan with 2" sides with nonstick cooking spray. |
| 7 | Roll dough out between sheets of plastic wrap to a 1/8" thick round. |
| 8 | Peel off top sheet of plastic. |
| 9 | Invert dough onto bottom and up sides of pan. |
| 10 | Peel off plastic. |
| 11 | Trim edges. |
| 12 | Refrigerate for 30 minutes. |
| 13 | preheat oven to 375°F. |
| 14 | Line tart crust with foil. |
| 15 | Fill with dried beans or pie weights. |
| 16 | Bake 15 minutes. |
| 17 | Remove foil and beans. |
| 18 | Pierce bottom of crust with fork. |
| 19 | Bake crust until golden brown, about 20 minutes. |
| 20 | Cool. |
| 21 | for filling, mix first 7 filling ingredients in a large bowl. |
| 22 | Peel, core and quarter apples and add to sugar mixture. |
| 23 | Let stand 45 minutes, stirring occasionally. |
| 24 | preheat oven to 375°F. |
| 25 | Melt 3 tb butter in each of 2 heavy large skillets over medium-low heat. |
| 26 | Add half of apples and their juices to each skillet and simmer. |
| 27 | Cover and cook 8 minutes until sugar caramelizes and apples are tender, turning occasionally, about 12 minutes. |
| 28 | arrange apples on their sides in tart crust, overlapping slightly. |
| 29 | Spoon caramelized juices over. |
| 30 | Bake 20 minutes. |
| 31 | Cool slightly. |
| 32 | Serve warm with ice cream. |
