Serves 8

1 recipe Flaky pie crust
1 cup thick apple sauce
4 large Golden Delicious apples
2 ounces butter
1/3 cup sugar

For apricot glaze:
1/2 cup apricot jam
1 tablespoon Kirsch

Crust:
Roll the dough into a round 1/8 inch thick on a floured surface,
drape it over a rolling pin, and fit it into a 9-inch shallow flan pan
with a removable bottom.
Press the dough firmly into the pan, then roll the rolling pin over the rim
to cut off the excess dough.
Push the dough up about 1/4 inch above the rim of the pan.
Use pastry pinchers or fingers to decorate the lip of dough.
Freeze any leftover dough for future use.
Preheat oven to 425 degrees.
Peel and core the apples. Slice into very thin slices.
Cover and spread unccoked pie crust with apple sauce.
Arrange sliced apples over apple sauce, overlapping slices.
Brush apples with butter and sprinkle sugar over apples.
Bake the tart at the lowest rack for 30 to 40 minutes
or until apples are tender and golden brown.
Remove the tart from the pan and transfer to a rack.
In a small saucepan, melt apricot jam with Kirsch or water.
Strain apricot over apple.
Spread evenly to form a glaze. Serve at room temperature.

Home