1 recipe Flaky pie crust
1 cup thick apple sauce
4 large Golden Delicious apples
1/3 cup sugar
For apricot glaze:
1/2 cup apricot jam
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
Press the dough firmly into the pan, then roll the rolling pin over
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
Peel and core the apples. Slice into very thin slices.
Cover and spread unccoked pie crust with apple sauce.
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
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.