Apple Tart

Ingredients:

- One Recipe Pate Sablee Sucree- fully prepared for filling; blind baking not needed
- Granny Smith apples (approx ½ apple for individual tart molds; approx 5 apples for regular tart mold)
- Unsalted Butter
- Sugar
- Cinnamon
- Apricot Preserves (for glaze)

*This can be made up to two days in advance. It can be eaten cold, room temp, or warm.

Directions:

1. Peel, core, and slice your apples extremely thin. You will need enough apple slices to completely cover your tart pan. If you have any slices that aren’t uniform, you can chop them up, and place them on the bottom of the crust as they will be hidden.
2. Place chopped up pieces of apple on the bottom of your prepared Pate Sablee crust.
3. Dot with pieces of butter, and liberally sprinkle sugar. Sprinkle cinnamon as well. (the amount is to your taste)
4. Arrange the remaining uniform slices of apples in a nice pattern on your crust. Repeat dotting w/ pieces of butter, and sprinkling with cinnamon/sugar 5. Place tart on a baking sheet into a 350 degrees oven. Check up on it. If it’s getting too much color too fast, reduce the temperature to 325 degrees.
6. Bake the tart for at least 45 minutes to ensure the apples and crust are fully cooked and nicely browned. The time will vary depending on whether you are using individual molds are a full size tart pan.
7. Meanwhile, make your apricot glaze. Spoon apricot preserves into a small sauce pan and add a little bit of water. Bring to a simmer on the stove while mixing to break up the bits of apricot. Add more water as needed to have a glaze consistency.
8. Pass the apricot mixture through a fine mesh strainer.
9. Once the apple tart is ready, let cool slightly, and glaze with the apricot syrup. You can cut and serve immediately or serve at room temperature.