RUSTIC FREE-FORM APPLE TART

Makes one 9-inch tart, serving 6. Published September 1, 1999.

This tart, with its large mound of apples, must bake for a longer time at a lower temperature than the related tartlets. Use a jelly-roll pan or rimmed cookie sheet so that it will catch any juices released during baking. Doubling the pan on which the tart is baked halfway through baking will shield the bottom crust and keep it from overbrowning. The amount of cream cheese and butter used in this dough makes it soft and delicate. For easiest handling, make sure that these ingredients are cold and that your kitchen is cool. Serve the warm tartlets with a scoop of ice cream or with lightly sweetened whipped cream.