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pastry |
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Spread sauce in pastry shell. Cover with a neat closely overlapping layer of sliced apples arranged in concentric circles. Bake in moderately hot oven 30 minutes, or until sliced apples have browned slightly and are tender |
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140g flour |
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Make sweet shortcrust pastry, cook partially |
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1 1/2 tablespoons sugar |
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pinch salt |
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115g butter |
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4-5 tablespoons water |
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filling |
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2 tablespoons sugar |
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Toss |
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1 teaspoon lemon juice |
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1.8kg lb crisp apples |
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Peel, quarter, core |
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340g in even 3mm slices |
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900g roughly sliced |
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Cook in covered pan 20 minutes, stirring occasionally, until tender |
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70ml apricot jam |
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sieved |
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Boil, stirring, until sauce forms a thick mass |
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70ml Calvados, rum or cognac |
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115g sugar |
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40g butter |
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glaze |
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Slide tart onto serving dish, spoon over glaze |
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140ml apricot jam |
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heat gently then sieve, to get 140ml |
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2 tablespoons sugar |
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stir over moderately high heat 2-3 minutes, or until thick enough to coat spoon with a light film |
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