1 1/2 cups all-purpose flour
1/2 cup confectioner's sugar
1/4 tsp salt
1 stick plus 1 tbs (9 tbs total) unsalted butter, frozen, cut into small dice
1 large egg, lightly beaten
For the sauce:
3 apples, mixed types, peeled and cored
1/8 tsp nutmeg
1/4 tsp cinnamon
2 tbs brown sugar
3 tbs water
1 tbs whiskey, Jack Daniels preferred
For the apple top:
1-2 Gala apples, peeled and sliced thinly
2 tbs brown sugar
2 tbs melted butter
Cinnamon, just to sprinkle over the top after it's out of the oven.
On a well-floured counter, roll out the dough into a 12-inch round. Carefully place in the tart pan, and trim the overhang to 1/2 inch. Fold in the extra dough so it makes wide, tall sides and fits perfectly in the pan. Poke holes all over it with a fork. Freeze the crust for at least 30 minutes before baking.
Center a rack in the oven and preheat to 375 degrees. Butter the shiny side of a square of aluminum foil, and carefully press it, buttered-side-down onto the tart shell. Place the covered tart shell on a baking sheet and bake for 20-25 minutes. Remove the foil. Press down gently on the pastry with a spoon if it has puffed up. You only want to partially bake the crust, so bake it for 5 minutes more. Let cool while you assemble the apple topping. Peel and thinly slice the gala apples, and mix in a bowl with the butter and sugar. Now assemble the tart. Spoon the sauce into the tart shell, smoothing it with the back of a spoon. Now arrange the apple slices prettily over the top of the tart, making sure they overlap. Drizzle over any remaining butter/sugar mixture left in the bottom of the bowl. Bake until the apple slices are very soft and golden, about 20 minutes. Garnish with a light dusting of cinnamon, and serve, still warm from the oven, with good-quality vanilla ice cream. Enjoy!