French Apple Tart

Title:
French Apple Tart

Yield:
8 Servings

Categories:
Desserts,
French,
Pies,
Fruits,
Kump




Ingredients:





     1    (9-in) pre-cooked tart shell


     2 lb Apples


          -preferably Golden Delicious


   1/2    Lemon, juiced


     2 tb Sugar (or more if needed)


   3/4 c  Apricot jam


   1/4 c  Calvados


          -=OR=- Dark Rum or Cognac


     2 tb Butter






 PEEL, QUARTER and core the apples. Slice 3 apples into thin slices, toss


 with lemon juice and 2 tablespoons of the sugar and set aside. Make


 applesauce with the rest of the apples: Chop coarsely, place in a saucepan


 with 2-3 tablespoons of water, cover and cook over a medium-low heat until


 very soft. Warm the jam, then force it through a sieve (fruit bits can be


 returned to the jar). Add 1/4 cup of strained jam to applesauce, together


 with the Calvados and butter. Continue cooking, if needed, until fairly


 thick. Taste and add sugar if needed. It should taste sweet, but not like


 jam. Spread the applesauce over the tart shell, then layer the drained


 apple slices in concentric circles over it. Bake about 30 minutes, until


 the apples are tender. Warm remaining apricot jam, adding a tablespoon or


 so of water if needed, to paint over the tart. Best served warm.


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini