Rustic Apple Croustade

Makes 8 servings

1-1/3	cups all-purpose flour
1/4	teaspoon salt
2	tablespoons margarine or butter
2	tablespoons shortening
4	to 5 tablespoons ice water
1/3	cup packed light brown sugar
1	tablespoon cornstarch
1	teaspoon cinnamon, divided
3	large Jonathan or McIntosh apples, peeled, cored and thinly sliced (4 cups)
1	egg white, beaten
1	tablespoon granulated sugar

Combine flour and salt in small bowl. Cut in margarine and shortening with pastry blender or two knives until mixture resembles coarse crumbs. Mix in ice water, 1 tablespoon at a time, until mixture comes together and forms a soft dough. Wrap in plastic wrap; refrigerate 30 minutes.
Preheat oven to 375°F. Roll out pastry on floured surface to 1/8-inch thickness. Cut into 12-inch circle. Transfer pastry to nonstick jelly-roll pan.
Combine brown sugar, cornstarch and 3/4 teaspoon cinnamon in medium bowl; mix well. Add apples; toss well. Spoon apple mixture into center of pastry, leaving 1-1/2-inch border. Fold pastry over apples, folding edges in gently and pressing down lightly. Brush egg white over pastry. Combine remaining 1/4 teaspoon cinnamon and granulated sugar in small bowl; sprinkle evenly over tart.
Bake 35 to 40 minutes or until apples are tender and crust is golden brown. Let stand 20 minutes before serving. Cut into wedges.