Patti LaBelle's Free-Form Apple Tart

Preheat oven to 400 degrees F with rack in center. For the dough, in a medium bowl whisk together the flour and salt. In a small bowl whisk together the water and sour cream. Add the 5 tablespoons chilled butter to the flour mixture and cut it in with a pastry blender or two knives until the mixture is crumbly. Gradually stir in the sour cream mixture and stir until it clumps together. Crumbs should be moist, pliable and not cracking. If it is too dry, stir in more ice water, a teaspoon at a time. Shape dough into a flat disk; wrap in plastic and refrigerate 30 minutes to 1 hour.

For the filling, melt 1 teaspoon of the butter in a 10-inch nonstick skillet over medium. Add the apples and cook, stirring occasionally, until they begin to soften, about 5 minutes. Remove from heat and let cool completely.

On a lightly floured work surface, roll dough to an 11- to 12-inch diameter about 1/8 inch thick; sprinkle with pecans leaving a 1-inch border. Set aside the smallest apple wedges. Arrange the remaining apple wedges in a large circle about 1 inch from the edge, overlapping apples as needed. Use the smaller wedges to fill the empty center. Sprinkle apples with sweetener.

Gently fold up the edges of the dough to partially cover some of the apples. Cut the remaining 2 teaspoons of butter into small cubes; dot the exposed apples.

Transfer tart onto an ungreased rimless baking sheet. Bake 30 to 35 minutes or until the crust is golden brown and the apples are just tender. Let stand about 5 minutes. Cut into 10 slices and serve warm and if desired, with frozen yogurt.