Mémé's Apple Tart
"Chef Jacques Pépin remembers well the famous apple tart his mother made every day as a dessert offering in her small Lyons restaurant, Le Pélican. Unlike any other dough, hers achieved its tender, crumbly, airy texture from the combination of vegetable shortening, baking powder and warm milk mixed with the flour. He hopes you enjoy this taste he associates with food memories from his youth...."
INGREDIENTS
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1/4 cup milk
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1 1/4 cups all-purpose flour
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1 teaspoon sugar
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1/2 teaspoon baking powder
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1/8 teaspoon salt
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6 tablespoons solid vegetable shortening, such as Crisco
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2 pounds sweet medium apples, such as Golden Delicious
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3 tablespoons sugar
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2 tablespoons unsalted butter, cut into small pieces
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