Free-Form Apple Tart

To make the dough, in a food processor, combine the flour, granulated sugar and salt and pulse to combine. Add the butter and pulse until pea-size crumbs form. Add the 1/3 cup ice water and pulse twice. The dough should hold together when squeezed with your fingers but should not be sticky. If it is crumbly, add more water, 1 Tbs. at a time, pulsing twice after each addition. Turn the dough out onto a work surface and shape into a disk. Wrap with plastic wrap and refrigerate for at least 2 hours or up to 2 days.

To make the filling, in a saucepan over medium-high heat, bring the apple cider to a boil. Reduce the heat to medium and simmer until the cider is reduced to 1/4 cup, about 20 minutes. Transfer to a heatproof bowl and let cool to room temperature. The cider can be covered and refrigerated for up to 5 days.

Preheat an oven to 400°F.

On a lightly floured work surface, roll out the dough into a 14-inch round about 1/8 inch thick. Transfer to a baking sheet and refrigerate while you finish preparing the filling.

In a small bowl, whisk together the granulated sugar, cinnamon and salt. In a large bowl, combine the apples and the sugar mixture and stir to coat. Drizzle the apple cider over the apples and stir to coat.

Remove the tart dough from the refrigerator. Arrange the apple mixture in the center of the dough, leaving a 2-inch border. Dot the surface of the apples with the butter. Gently fold the edges of the dough up and over the apples, pleating loosely and leaving the tart open in the center; take care not to mash the fruit. If the dough starts to crack as you are folding it, let stand at room temperature until it is pliable enough to fold. Refrigerate the tart for 15 minutes.

Brush the dough with cream and sprinkle with the Demerara sugar. Bake until the tart is golden brown and the edges are crispy, 35 to 40 minutes. Transfer to a wire rack and let cool for at least 15 minutes. Serve with vanilla ice cream. Serves 8.