Preparation
1 For the dough in a food processor: form process flour and butter until coarse crumbs. If the motor is running, add the water, lemon zest and juice through the tube and the feeding process until the dough leaves sides of bowl. To make by hand: the flour in a medium bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add water, lemon zest and lemon juice. Stir until the dough comes together.
2 Gather the dough into a ball, flatten, wrap in waxed paper and refrigerate for 30 minutes. or enough to implement company.
3 For the filling: Cut each apple in half from top to bottom. Remove the core and cut the ends of the stems and buds. Show cut side down and slice halves page.
Furnace 4 Preheat oven to 425 ° F. On a lightly floured work surface, roll dough into a 13-inch round. (The edges are irregular.) Transfer type for baking paper.
5 Enter a 2-inch border, arrange the apple slices in concentric circles from the outside towards the center. In a small bowl, mix sugar and nutmeg. Sprinkle mixture over apples and sprinkle with butter. Fold the dough over the apples.
6 Bake 15 minutes. Reduce the oven temperature to 375 ° F and bake tanned soft and easy to apples, about 35 minutes. Place the cake on a wire rack. Before serving, sprinkle with powdered sugar.
Recipe Notes
• You may want to carefully and quickly remove apple seeds with a melon. Then, with a small, sharp knife, cut the corner to remove the ends of the stems and buds.
• To repeal the mass after years rolled facilitate Carefully turn for about half of the dough on the rolling pin. Lift the baking sheet, place it carefully and then go.
• Store at room temperature, the cake is baked the day; then cover and refrigerate up to 3 days.