(by Sara Bruno)
4 apples, peeled and cut into thin slices
1 c. maraschino liqueur
zest from 1 lemon
5 oz. butter, at room temperature
5 oz. granulated sugar
1 1/4 c. 00 flour
1 egg, beaten
pinch of salt
Marinate the apples in the liqueur with the lemon zest for at least 3 hours.
Mix the butter with the sugar by hand.
Add the flour, then the egg and salt.
Leave to rest for at least 1 hour.
Preheat oven to 350 F.
On a lightly floured surface, roll out the pastry and press into a 9- or 10-inch tart pan.
Remove apples from marinade, reserving a few tablespoons, and arrange on the pastry.
Bake for about 20 minutes.
Sprinkle with reserved marinade.
(Read The Perfectionist, the story that accompanies this recipe.)