5 large apples
1/4 cup dark brown sugar or muscovado
2 tablespoons lemon juice
1/4 teaspoon sea salt
2 tablespoons melted butter
1 prepared pie dough, store-bought and thawed or homemade
1. Adjust the rack to the middle of your oven and preheat to 375˚F. Lay the pie crust in an 11” tart pan, pressing into the bottom and sides. Trim the edges of the dough if needed so that the crust fits perfectly into the tart pan.
2. Thinly slice the apples and place in a bowl along with the brown sugar, 1 tablespoon apple pie spice, lemon juice, and salt. Toss to coat the apples.
3. Starting with the outside edge, layer the apples with the cut side down and the peel side up. Continuing, layering the apples in a circle, until you reach the center of the tart. Fold two or three slices to finish the middle area. If you have excess apples, tuck into any open spaces. Pour the leftover juice from the apples over the layered apples. Sprinkle with the remaining teaspoon of apple pie spice.
4. Transfer the tart to the oven and bake for 30 minutes. Remove from the oven, brush the apples with butter, and return to the oven. Bake the tart for another 15 to 20 minutes until the apples are soft and most of the juice is absorbed.
5. Let the tart rest for 30 minutes before serving. If the crust is browning too fast, cover the tart with foil or parchment until the last 10 minutes of baking.