Directions:

• To make the dough in a food processor, pulse the flour, sugar and salt in a food processor fitted with the metal blade until combined.

• Add the butter and pulse until it resembles yellow cornmeal mixed with bean-size bits of butter, about 10 times.
• Add the egg and pulse 1–2 times; don't let the dough form into a ball in the machine. (If the dough is very dry, add up to a tablespoon more of cold water.)
• Remove the bowl from the machine, remove the blade and bring the dough together by hand.
• Form the dough into a disk, wrap in plastic wrap and refrigerate until thoroughly chilled, at least 1 hour.

For the Filling:

• Put the lemon juice in a medium bowl.
• Peel, halve and core the apples. Cut each half into 4–6 wedges.
• Toss the apples with the lemon juice. Add the sugar and toss to combine evenly.
• Melt the butter over medium–high heat in a large skillet.
• Add the apples and cook, stirring, until the sugar dissolves and the mixture begins to simmer, about 2 minutes.
• Cover, reduce the heat to medium–low and cook until the apples soften and release most of their juices, about 7 minutes.

• Strain the apples in a colander over a medium bowl to catch all the juice.
• Shake the colander to get as much liquid as possible.
• Return the juices to the skillet, and simmer over medium heat until thickened and lightly caramelized, about 10 minutes.
• Toss the apples with the reduced juice and spices in a medium bowl.  Set aside to cool completely.

To Assemble the Tart:

• Cut the dough in half. On a lightly floured surface, roll each half into a disc 11–12 inches wide.
• Layer the dough between pieces of parchment or wax paper on a baking sheet and refrigerate for at least 10 minutes.
• Place a baking sheet on a rack in the lower third of the oven and preheat the oven to 375℉.
• Line the bottom of a 10 inch tart pan with one of the discs of dough, and trim it so it lays about ½-inch beyond the edge of the pan.
• Add the apple filling to the pan.
• Use a chef’s knife or a pizza cutter and cut the second round into ½-inch thick strips.
• Lay strips of dough, evenly spaced, across the entire tart.
• Weave more strips of dough perpendicular through the previous strips to make a lattice or basket weave design across the entire tart.
• Trim the excess ends from the strips of dough.
• Pinch the bottom crust edge and lattice edge together, and flute the edge as desired.
• Brush the surface of the dough with egg and then sprinkle with sugar.
• Refrigerate for at least 30 minutes.
• Bake the tart on the preheated baking sheet until the crust is golden, 50–60 minutes.
• Cool on a rack for at least 3 hours before serving.