Recipe by Leslie in Texas
This recipe was clipped from a magazine years ago.It's an elegant, delicate, yet easy dessert. Paper thin apple slices lightly glazed with apricot preserves, arranged on a cushion of pureed apples. This has always been well received whenever I've made it.
- 1 cup all-purpose flour
- 5 tablespoons butter, softened
- 1⁄8 teaspoon salt
- 6 tablespoons sugar, divided
- 2 tablespoons water, plus
- 1⁄4 cup water
- 1⁄4 cup water
- 6 medium golden delicious apples (3 pounds)
- 1 teaspoon lemon juice
- 1 (10 ounce) jar apricot preserves
Directions See How It's Made
- Prepare pastry:.
- In medium bowl with fingertips, quickly knead flour, butter, salt, 2 tablespoons sugar, and 2 tablespoons water until dough forms a ball, adding more water if necessary 1 teaspoon at a time.
- Pat pastry into bottom and up side of a 9-inch tart pan with a removable bottom; refrigerate.
- Peel, quarter, and core 3 apples and cut into even 1/8 inch slices to make about 3 cups.
- In a medium bowl, toss apple slices with lemon juice and 2 tablespoons sugar.
- Peel and core remaining apples; cut into chunks.
- In blender or food processor, combine 1/4 cup water with about 1/3 of the apple chunks.
- Cover and process at high speed until apples are pureed.
- Add remaining apple chunks, a third at a time; blend until smooth.
- Spoon into a 3 quart saucepan; stir in 1/3 cup apricot preserves and 2 tablespoons sugar.
- Over high heat, heat to boiling.
- Reduce heat to medium-high; cook, uncovered, about 20 minutes or until very thick. There should be about 1 1/2 cups applesauce.
- Preheat oven to 400 degrees.
- Spread applesauce evenly over pastry.
- Arrange reserved apple slices, closely overlapping, to form concentric circles around pie.
- Bake for 45 minutes or until apples slices are tender and lightly browned.
- Remove pie to wire rack.
- Strain remaining apricot preserves through a sieve into a small saucepan.
- Over medium-high heat, heat to boiling.
- Continue cooking about 2 minutes longer or until mixture is thick enough to coat a spoon.
- Brush mixture evenly over top of tart.
- Cool tart in pan on rack.
- Remove outer ring of tart pan before serving.