French Apple Tart

Pate Brisee: In a bowl, combine the flour, butter, shortening and slat. Blend with fingertips until mixture resembles coarse meal. Add 1/4 cup ice water, and toss until incorporated, adding more of the water, if needed, to form a soft dough. With the heel of your hand, press batches of the dough away from you on a floured surface, smearing it about 6 inches in order to blend and smooth it completely. Form the dough into a ball, wrap it in plastic wrap, and chill for 30 minutes. This dough freezes well, wrapped first in plastic wrap, then in aluminum foil. Store in the freezer for up to 3 months, then defrost in the refrigerator overnight. Makes enough dough for one 10 inch tart. To Make the tart : Preheat the oven to 400F. Line a 10-inch tart pan with the pastry and trim the edges. Prick with a fork to dock pastry. Chill for 30 minutes. Spread the applesauce over the bottom of the shell. Drain the sliced apples and wipe dry, then arrange them on top of the apple sauce in a pattern. and sprinkle with fine sugar. Place the tart on a baking sheet and bake in the lower third of the oven for 45 minutes, or until the apples slices are brown at the edges. Glaze the apples with glazing. Let the tart cool on a rack. To Make Apple Sauce: 3 Golden Delicious apples, peeled, cored, and quartered 3 Fuji apples, peeled, cored, and quartered 1 cup unfiltered apple juice 2 tablespoons cognac or brandy 2 tablespoons butter 3 tablespoons honey 1/2 teaspoon ground cinnamon In a sealable microwave-safe container, combine apples with all other ingredients. Close lid, leaving one corner of lid open to allow steam to escape. Microwave on high for 10 minutes. Using a hand blender or potato masher, blend to desired consistency. Chill for later use. Serves