DELUXE APPLE TART
Steps:
- Crust: 1 - in medium bowl, knead flour, butter, salt, 2 tablespoons sugar and 2 tablespoons water until dough forms a ball, adding a little more water if it is needed. 2 - Pat pastry into bottom and up side of 9-inch tart pan with removable bottom; refrigerate piecrust. Top layer: 3 - Quarter 3 apples; with sharp knife, peel, core and cut in 1/8-inch-thick slices to make 3 cups. 4 - In medium bowl with spoon, toss apples with lemon juice and 2 tablespoons sugar. Sauce: 5 - Peel and core remaining apples; cut into chunks. In blender, puree 1/4 cup water and 1/3 of apple chunks. Add remaining chunks, 1/3 at a time; blend until smooth. In 3-quart pan, heat puree, 1/3 cup apricot preserves and 1/4 cup sugar to boiling. Reduce heat; cook, uncovered, 20 minutes or until very thick, stirring frequently. Assemble: 6 - Spread apple sauce (about 1 1/2 cups) evenly over piecrust. Preheat oven to 400 deg F. 7 - Place apple slices, closely overlapping, in concentric circles on pie. Bake 45 minutes or until apple is tender and lightly browned. Remove to rack. 8 - Strain remaining apricot preserves through sieve into 1-quart saucepan and stir in 1 tablespoon sugar. 9 - Over medium-high heat, heat to boiling; cook 2 minutes more or until mixture coats spoon. 10-Brush the apricot mixture evenly over pie. Cool pie on wire rack. Remove pan side to serve.
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