1/2 cup sugar
1/4 cup light brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
2 tablespoons cold unsalted butter
Finishing
2 tablespoons sugar
One 10-inch unbaked tart crust, edges untrimmed, and a square of dough for the top crust, both made from Flaky Pastry Dough (see below)
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Set a rack in the lowest level of the oven and preheat to 375˚F. Slide a sheet of aluminum foil onto the bottom of the oven to catch drips when the filling comes to a simmer close to the end of the baking time.
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Put the apples in a large bowl and mix the sugars, flour, and cinnamon in a small one. Scatter 2 tablespoons of the sugar mixture onto the bottom of the tart crust. Scatter the rest over the apples and use a large rubber spatula, repeatedly digging upward from the bottom of the bowl, to mix.
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Scrape the filling into the prepared crust and redistribute the apple pieces so that the top of the filling is lever rather than domed. Dot the filling with shreds of the butter.
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Use some water and a brush to moisten the extra dough at the edge of the pan. Use a pizza wheel or serrated pastry wheel to cut the square of dough into 10 1-inch wide strips. Place 5 of the strips parallel and equidistant from each other on the filling, letting the ends of the strips touch the moistened area of the bottom crust. Place the next 5 strips at either a 45- or 90-degree angle to the first strips.
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Use moistened fingers to press the ends of the strips gently against the overhanging edge of the bottom crust. Use the back of a knife to trim the overhanging dough even with the rim of the pan.
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To finish, gently brush a little water on the strips of dough and scatter on the sugar. Bake the tart until the crust is well colored and baked through and the filling is gently bubbling, about 45 to 55 minutes.
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Cool the tart on a rack and unmold it. Slide it from the pan bottom to a platter to serve.
Flaky Pastry Dough
Flaky dough makes a wonderful container for many sweet and savory fillings. Its fragile texture after baking is more than equaled by its subtle buttery flavor, which always enhances but never competes with delicate fillings.
Makes about 18 ounces dough, enough for two 10-inch tart crusts or one double crust tart
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