4 1/2 c. flour
1 Tbsp. sugar
2 tsp. salt
1 3/4 c. shortening (*see note!)
1 Tbsp. white or cider vinegar
1 large egg
1/2 c. cold water
Place flour, sugar, and salt in a bowl and mix well. Cut in shortening. In a separate bowl, beat together vinegar, egg, and water. Combine with dry ingredients. Stir until all is moistened. Wrap and chill for 1/2 hour.
*I never use all shortening. I used to use all butter, but recently had a "duh!" moment and realized that was why the crust wouldn't hold it's shape. For the rustic tarts, I used 1 c. shortening and 3/4 c. butter. The results were great; the dough held it's shape perfectly, and the taste of the crust was out of this world.
Once you have your dough, the sky is the limit for the filling. I rolled my dough out into a circle, spread out some brown sugar, sprinkled on cloves and cinnamon. Then I arranged thinly sliced apples within about 3/4 inch of the edge of the dough, sprinkled on more brown sugar, cloves, and cinnamon. Then I just folded the dough around the edges, and brushed on a french egg wash (egg mixed with heavy cream.) My tart was then ready to head into the oven. This apple tart I baked at 400 degrees for about 1/2 hour.