Lemony Apple Tart

crust:

1 1/3 cup flour (about 6 ounces)
1/2 tsp salt
1 stick of cold butter, diced up
2 tablespoons sugar
zest of a meyer lemon, or some small lemon
3 tablespoons ice water

Mix the flour, salt, sugar, and zest.
Cut in the butter until the mixture looks like cornmeal. You can do this by hand or in a food processor.
Quickly and shortly stir in the ice water.
Then if you are using a food processor put the mixture into a bowl.
Using your hands munch the dough into a ball.
Put the ball into a piece of plastic wrap, form into a flat disc, and put into the refrigerator for about 15 minutes to chill.
Then I take the disc and coat it with flour on both sides and roll it out on a piece of waxed paper to be about as big as is reasonable.  Place the pie crust over a 9 inch pie plate.  Make the filling.

filling:

5 small green apples
2 tablespoons butter
1/2 cup sugar
juice of a small lemon
1/2 teaspoon cinnamon

Melt the butter and sugar in a large frying pan. Peel core and cut the apples into 1/8ths and add to the pan.
Cook a bit on low.
Add the lemon juice and cinnamon.
Gently stir well. Spoon into the dish, then gently fold the excess crust up over the apples. Brush the crust with cream and sprinkle all with demerrera sugar.
Bake about 45 minuter, until done.