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