Apple Tart Name: Nathalie Alcantara Base: Fort Eustis Recipe: Dough: 2/3 cup + 3 tablespoons flour 1 1/2 tablespoons sugar 5 tablespoons soft butter 1 dash salt 1 tablespoon apple cider Topping: 4 apples 4 tablespoons sugar juice of 1/2 lemon 2 tablespoons apple cider 5 - 6 tablespoons Crème fraîche 2 tablespoons chopped almonds or nuts (optional) Combine the ingredients for the dough until it's of a smooth texture. Wrap in foil and let rest (in the fridge) for 1 hour. Peel, core, and cut the apples into quarters. With a sharp knife cut each quarter apple in its round side several times lengthwise. Don't cut the apple all the way through. Combine 2 tablespoons sugar, lemon juice and apple cider. Pour over the prepared apples. Cover the apples and let them marinade for 1 hour. Roll 2/3 - 3/4 of the dough out to a 9 inch round. Set into a 9 inch springform. Use the rest of the dough to create a small edge along the inner walls of the form. Using a fork punch tiny holes into the bottom of the unbaked crust. Bake at 350ºF for 10 - 12 minutes. Place the apples in a sift or colander. Make sure to catch the escaping juice in a small bowl. Combine this juice with the Crème fraîche and stir well. Sprinkle the remaining 2 tablespoons sugar over the baked crust. Arrange the apples on the crust round side showing upwards. Pour the Crème fraîche mixture over the apples. Bake at 350ºF for 35 minutes. Sprinkle with chopped almonds or nuts.