"Rustic is gorgeous—that's never been more true than with this fall apple tart. We save on sat fat and make the crust more tender by swapping in low-fat yogurt for some of the butter (use standard yogurt, not Greek-style). Make dough ahead and refrigerate or freeze (just remember to thaw completely before rolling). Cutting the apple crosswise for a ""star"" shape in the center of each slice adds a special touch, but any slice will work. You can sub the scraped seeds from one vanilla bean pod or 1 teaspoon vanilla extract for the vanilla bean paste."
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