Yield: 8 servings.
1 cup all-purpose flour

1/2 cup stone-ground cornmeal

1/2 teaspoon salt

1/4 cup ( 1/2 stick) plus 1/3 cup butter, divided (see tester's note)

1/4 cup lard or shortening

3 to 4 tablespoons cold water

1/2 cup plus 2 tablespoons packed brown sugar, divided

1/2 teaspoon ground cinnamon

2 pounds apples, peeled, cored and thinly sliced (4 to 6 medium apples)

1/2 teaspoon grated lemon zest (colored portion of peel)

Mix flour, cornmeal and salt in a medium bowl. With a pastry blender or 2 knives, cut in 1/4 cup butter and the lard until the mixture is the size of shelled peas. Add water, 1 tablespoon at a time, and stir until the dough holds together. Chill about 20 minutes.

Meanwhile, preheat oven to 375 degrees. Melt remaining 1/3 cup butter, 1/2 cup brown sugar and cinnamon in an ovenproof 9- or 10-inch skillet. Arrange apple slices in the pan; cook over medium heat for about 15 minutes, stirring occasionally, until tender.

Mix remaining 2 tablespoons brown sugar and lemon zest. Sprinkle over apples. Roll out dough on a lightly floured surface to a 9- or 10-inch circle. Lay over the apples in the skillet.

Bake for about 30 minutes, until the crust is golden brown. Loosen around the edge of the tart with a clean knife. Place a large round platter on top of the pan. Invert quickly to let the tart slide from the pan. Serve warm or chilled.

PER SERVING: 393 calories; 20.5g fat (47 percent calories from fat); 11g saturated fat; 42mg cholesterol; 2.5g protein; 51g carbohydrate; 29g sugar; 3g fiber; 156mg sodium; 26.5mg calcium; 190mg potassium.

Tester's note: I used a cast-iron skillet, and the tart unmolded easily. Don't substitute margarine for the butter or the flavor will suffer.

Adapted from "The Food Journal of Lewis & Clark: Recipes for an Expedition," by Mary Gunderson.