Here's the highly modified recipe I actually used:
Globe Theatre Tart
Butter CrustApple-Hazelnut Filling
1 cup whole wheat flour
6 tbsp butter, softened
2 tbsp powdered sugar
1 tsp ground ginger
1 tsp ground clove
3 Tbs. butterPreheat the oven to 425. Cut butter, sugar and flour together in a food processor or by hand (for Michelle Obama arms) until you get sandy, uniform crumbs. Press crumbs into a buttered tart pan (I used a silicone mold meant for tarte tatin and it worked beautifully) and pop the whole pan in the freezer for about 10 minutes. Bake the crust on the center rack of the oven until it's just brown -- 8 minutes, max, depending on your oven. Take the crust out and let it cool while you peel and slice apples or brush up on your Shakespeare.
1/4 cup sugar plus 1/8 cup sugar in reserve
4 tart apples, peeled, cored, and thinly sliced
1/2 cup chopped, toasted hazelnuts
1/4 tsp. of cinnamon
Put the remaining butter in a large saucepan on medium-high heat and mix in the 1/8 cup of sugar, stirring constantly to prevent sticking. When the butter has completely melted, add the apple slices and stir to coat. Cook the apples on medium heat until they just begin to caramelize, stirring frequently to evenly cook. When the apples are done, fill the tart crust with the toasted hazelnuts, then spoon the apples over the top in a thin layer. Sprinkle the remaining 1/8 cup sugar and the cinnamon over the apples and return the tart until the to the oven until the apples have evenly browned, 10-15 minutes.
For the unsneakable, fork-only version, just use twice as many apples and possibly more sugar sprinkled over them, if it's to your taste. The lower total apple count and higher butter-to-apples ratio in the filling of the sneakable version makes it less juicy and thus less likely to drip or leak. The entire tart, cut into wedges with layers of wax paper of aluminum foil separating each piece, fits easily into a mid-sized evening bag or a deep coat pocket. You could probably fit five of them in a standard trenchcoat.