This is so easy and comes out beautiful. Just be sure to use a firm apple like Cortland, PaulaRed or McIntosh.

1 1/2 c. flour
3/4 c. margarine or butter
1/2 t. cinnamon
sugar
6 medium apples
1 lemon

Cut 1/2 cup butter into flour and sugar with pastry knife until the mixture is crumbly. Add enough ice cold water (1/4 cup or so) to gather the dough into a ball. Shape into a disk and chill while you are making the filling. Peel, core and slice the apples. In a heavy ovenproof skillet, melt 1/4 c. butter and add 1/2 c. white or brown sugar and cinnamon. Cook until mixture is amber colored.(5 to 10 minutes). Remove from heat for a few minutes, then arrange the apples in the pan in a circular swirl. Sprinkle apples with 1 T. sugar. Roll out the dough so that it will cover the skillet. Place over the apples and prick with a fork, them put the skillet in the oven for 25-30 minutes at 450F. degrees until the pastry is golden brown.
Remove the tart and tilt gently over a bowl to drain excess juice. Carefully invert the tart on to a platter. In a small saucepan, heat the juice from the pie with the juice and zest of 1 lemon and 3 T. sugar. Cook 10-15 minutes, until the mixture is bubbly and slightly thickened. Pour over tart. Good warm or cold and served with frozen yogurt or ice cream.

Recipe submitted by New England McIntosh Growers Association