French Apple Tart

Title: FRENCH APPLE TART

Categories: Desserts, French, Pies, Fruits, Kump

Yield: 8 servings

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

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. --