2 tbls. unsalted butter
¼ cup packed brown sugar
2 tbls. sugar
4 large crisp apples (Granny Smith, Fuji, Honey Crisp all work well with this dish), peeled and sliced thin
1 tsp. cinnamon
¼ tsp. ground nutmeg
1 (15-oz.) pkg. refrigerated pie dough
1 egg white
1 tsp. turbinado or sugar crystals
1. Melt butter in a large skillet over medium high heat. Add brown sugar and sugars. Cook 2 minutes or until sugars dissolve. Stir in apples and next three ingredients. Cover, reduce heat and cook about 5 minutes, or just until apples start to get tender, stirring occasionally. Remove from heat and cool to room temperature.
2. Preheat oven to 400 degrees. Set oven rack to lowest third of oven.
3. Place the dough on a piece of parchment paper. Roll dough into a 14-inch circle. Place dough and parchment paper on a baking sheet. Arrange cooled apples in center of dough, leaving a 2-inch border. Fold the edges of dough toward center, pressing gently to seal. Dough will only partially cover the apple mixture. Brush dough with egg white and sprinkle evenly with sugar crystals. Bake the tart at 375 degrees for about 40 minutes or until golden brown.