Deluxe Apple Tart

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READY IN: 1hr 32mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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