Add the flour, salt, sugar, and fats together in the work bowl of a food processor/
hand ( If mixing by hand, ensure to work the fat all they way into the dough before adding the water. )
Pulse until the mixture looks like wet sand, with pea-sized lumps here and there.
Slowly drizzle in water while running the machine until the dough forms a ball.
If in doubt, add less water as opposed to more.
Turn out the dough onto the counter and press to form a disc.
Cover in plastic wrap and refrigerate for at least 1/2 hour.
Coring Apples with Teaspoon Measure Preheat your oven to 400º F.
Juice your lemon and place the juice in a small bowl.
Peel the apples, brushing them with lemon juice as you go to prevent discoloration.
Slice the apples in half and core them.
You can use a 1 tsp measure to core apples.
Don’t forget to brush the insides with lemon juice, too.
Roll out your pate brisee on a sheet of parchment or wax paper.
The dough should be 1/8″ thick and should be larger than your tart tin on all sides.
Invert the dough (using the parchment as support) over the center of the tart pan.
If you’re making a pan-less galette, skip this step and move on to arranging the apples.
Gently work the dough into the pan and start arranging your apple slices in rings, starting at the outside and working in towards the center.
It won’t really matter what it looks like once it’s baked, so don’t freak out about aesthetics.
Just make sure to jam a bunch of apples in there, since they’ll cook down as it bakes.
If your dough gets too warm it may break apart, but just mend it.
Once the apples are all in there, coat the top with the sugar and spices.
Fold over the edges of the dough towards the center .
Brush the entire tarte with melted Earth Balance and sprinkle with more sugar.
Pour any leftover earth balance over the apples.
Bake at 400º F for 45-55 minutes, or until the tarte is golden brown and the apples have color on them.
Glaze with warmed jam.
Let cool most of the way before slicing.
