Sugar caramelizes during baking to make a delicious sauce that drizzles over apples on a tender tarte.
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1 1/2 cups all-purpose flour
1 tablespoon sugar
1/2 cup Land O Lakes® Butter
4 to 6 tablespoons cold water
6 small (5 ups) tart red cooking apples, cored, sliced 1/8-inch
6 tablespoons Land O Lakes® Butter
1/3 cup sugar
Land O Lakes® Heavy Whipping Cream, sweetened, whipped, if desired
Combine flour and 1 tablespoon sugar in medium bowl; cut in 1/2 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Mix in enough water with fork just until moistened.
Form pastry into ball. Wrap in plastic food wrap; refrigerate 1-2 hours or until firm.
Heat oven to 400°F. Roll out dough on lightly floured surface into 12-inch circle; set aside.
Arrange sliced apples in pinwheel form in 9-inch deep dish pie plate; dot with 6 tablespoons butter.
Cook 1/3 cup sugar in 2-quart saucepan over medium heat, stirring occasionally, 7-9 minutes or until golden brown and forms a caramel syrup. Drizzle over apples.
Place rolled pastry over apples, tucking edge of pastry into pan to seal. Prick all over top of dough with fork. Bake 30-35 minutes or until pastry is golden brown.
To serve, invert onto serving platter; serve warm with whipped cream.