Tart, redolent with cinnamon, and laced with lemon, this is a dessert that will easily become a family favorite. The dough is fairly forgiving, so it is a good recipe for novices to make.
Store any leftovers in the fridge and reheat them in a toaster oven at 300 degrees for about 5 minutes. You can make this ahead and bake it the next day, or you can bake it the day before and reheat it in a 350 degree F oven for about 30 minutes.
For the dough
2 cups unbleached all-purpose flour
1/3 cup granulated sugar
1-1/2 tablespoons freshly grated lemon zest
6 ounces unsalted butter, cut in pieces and chilled
1-1/2 tablespoons strained fresh lemon juice
1 large egg
1 yolk from an egg graded large
about 1/4 cup flour for rolling the dough
3 granny smith apples
3 Macoun or Jonagold apples
To assemble the pastry:
3/4 cup dried tart cherries
3/4 cup coarsely chopped pecans
2/3 cup granulated sugar
2 teaspoons ground cinnamon (preferably Saigon or Vietnamese)
4 tablespoons unsalted butter, melted
1 egg, lightly beaten.
Place the flour, sugar, salt, and zest into the bowl of a food processor, and pulse a few times to combine. Add the butter and pulse until it is blended in and resembles rough oats.
Add the lemon juice, egg, and egg yolk over the mixture, and pulse until the dough forms into a ball. Turn the dough out onto a lightly floured surface, and gently knead it a few times, sprinkling it with a little flour as needed, until it is smooth. Shape it into a rectangle about 4 x 6-inches, wrap it, and refrigerate it for 30 minutes to an hour.
Peel and thinly slice (about 1/8-inch thick) the apples and combine them in a bowl. Cover and refrigerate the apple slices until you need them.
When you are ready to assemble the pastry, cut a piece of baking parchment to fit a large cookie sheet. Place the paper on a flat surface and sprinkle it with some flour. Place the dough on it and roll the dough out to the edges of the paper, trimming it with a pizza cutter to make the edges neat. (Save the dough scraps for decoration.)
Preheat a conventional oven to 350 degrees F. or a convection oven to 330 degrees F. Remove the apples from the fridge. Slide the parchment and dough onto the baking sheet. Mix the sugar and cinnamon in a small bowl. Arrange half of the apples in a single layer on the dough, leaving a 2-inch edge all the way around. Scatter half of the cherries and nuts over the apples, and then evenly sprinkle half of the cinnamon-sugar mixture over all of that. Repeat to make a second layer of apples, using the remaining apples, cherries, nuts, and cinnamon-sugar.
Fold up the edges of the dough, and drizzle the melted butter evenly over the apples. Brush the dough with the beaten egg and bake the pastry in the preheated oven for 30 to 40 minutes, until the dough is lightly browned. Serve warm or at room temperature.