Ingredients Jump to Instructions ↓

  1. -- Recipe via Meal-Master (tm) v8.02


  3. Categories: Desserts, French, Pies, Fruits, Kump

  4. Yield: 8 servings

  5. 1 (9-in) pre-cooked tart shell

  6. 2 lb Apples

  7. -preferably Golden Delicious

  8. 1/2 Lemon, juiced

  9. 2 tb Sugar (or more if needed)

  10. 3/4 c Apricot jam

  11. 1/4 c Calvados

  12. - OR - Dark Rum or Cognac

  13. 2 tb Butter

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

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

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

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

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

  19. 1/4 cup of strained jam to applesauce, together

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

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

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

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

  24. 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. --


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