This rustic open-faced apple tart is traditionally baked in a copper galette pan; we feel our dark-colored heavy gauge pizza pan fills the bill equally well.

Crust
1 cup (3 3/4 ounces) Round Table Unbleached Pastry Flour
1/2 cup (2 7/8 ounces) semolina
1 tablespoon dried buttermilk powder
1/2 teaspoon salt
1/2 cup (1 stick, 4 ounces) cold unsalted butter
6 tablespoons (3 ounces) ice water

Filling
2 pounds firm baking apples, peeled, cored and sliced (about 4 1/2 cups)
2 tablespoons (1 ounce) unsalted butter
3 tablespoons (1 1/4 ounces) sparkling white sugar
1/2 cup (2 ounces) pecan brittle crunch or diced, toasted pecans

Crust: In a medium-sized mixing bowl, combine the flour and semolina with the buttermilk powder and salt. Cut the butter into the flour with a pastry blender or fork, leaving pea-sized crumbs. Sprinkle the mixture with ice water, gather it into a cohesive ball, wrap in plastic wrap, and chill for at least 1 hour.

Assembly: Roll the chilled pastry 1/4-inch thick, and lay it onto a 12 or 14-inch pizza pan. Arrange the apples in concentric circles over the pastry, leaving a 2 to 3-inch border of crust. Gather the edge of the crust in your fingers and roll it into the center, till it meets the edge of the fruit. Dot the fruit with butter, and sprinkle it with sparkling sugar.

Bake the galette in a preheated 400°F oven for about 15 minutes. Sprinkle on the pecan brittle crunch, and continue baking until the apples are bubbly and tender and the crust is golden. Remove the galette from the oven, and allow it to cool to lukewarm before serving. Yield: 10 servings.