Tuesday, October 20, 2009
So take half of your pie crust and roll out a rectangle, place on a greased baking pan. Peel and core your apples ( I used Granny Smith) with a very sharp knife, slice length-wise and thin. It takes 3-4 apples. Arrange in rows, slightly overlapping. Don't use the chunky ends if you want it to look perty. Sprinkle about 1/3 cup white sugar on the apples. Disperse 1/3 stick of cold, chopped butter on top of sugared apples. Put in a 400 degree oven until golden, about 40 mins. Don't worry the juices make the edges burn pretty bad. Take 1/2 cup apricot jelly or preserves and heat with 1 TBL of water or better yet some brandy or whatever you may have on hand until liquidy. Brush over the entire tart ( if using preserves you will need to strain). Using a spatula release the tart and transfer to a cutting board, cut off burnt edges into a nice rustic rectangle, and you are done. .....molly.