6 Tbl. (3/4 Stick) Chilled Unsalted Butter, cut into pieces
7 Tbl. (About) Cold Water
Nonstick Vegetable Oil Spray
FILLING:
1 Cup Sugar
1/3 Cup Fresh Lemon Juice
1/4 Cup Water
1 1/4 tsp. Ground Cinnamon
3/4 tsp. Grated Lemon Peel
1/2 tsp. Ground Nutmeg
1/8 tsp. Ground Cloves
4 Lbs. Tart Green Apples (About 10 Medium)
6 Tbl. (3/4 Stick) Unsalted Butter
FOR PASTRY: Combine flour, sugar and salt in processor. Add shortening and butter and cut in using on/off turns until mixture resembles coarse meal. Using on/off turns, blend in enough water 1 Tbl. at a time to form dough that just holds together. Gather dough into ball; flatten into disk. Wrap in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead. Soften dough slightly before rolling).
Lightly spray 10-inch-diameter tart pan with 2-inch-high sides with non-stick vegetable oil spray. Roll dough out between sheets of plastic wrap to 1/8-inch-thick round. Peel off top sheet of plastic. Invert dough into prepared pan. Press dough onto bottom and up sides of pan. Peel off plastic. Trim edges. Refrigerate 30 minutes.
Preheat oven to 375 degrees F. Line tart crust with foil. Fill with dried beans or pie weights. Bake 15 minutes. Remove foil and beans. Pierce bottom of crust with fork. Bake crust until golden brown, about 20 minutes. Cool.
FOR FILLING: Mix first 7 ingredients in lg. bowl. Peel, core and quarter apples and add to sugar mixture. Let stand 45 minutes, stirring occasionally.
Preheat over to 375 degrees F. Melt 3 Tbl. butter in each of 2 large skillets over medium-low heat. Add half of apples and their juices to each skillet and bring to simmer. Cover and cook 8 minutes. Increase heat to medium. Uncover and cook until sugar caramelizes and apples are tender, turning apples occasionally, about 12 minutes.
Arrange apples on their sides in tart crust, overlapping slightly. Spoon caramelized juices over. Bake 20 minutes. Cool slightly. Serve warm or at room temperature with ice cream or whipped cream.
