French Apple Tart

Note from Cheri: The recipe and text below is reprinted with permission) from Good Housekeeping Baking, 1999, Hearst Books. This book is a huge collection of recipes and instructions for just about every kind of baked good under the sun. Click here to learn more about the book and for more sample recipes!

Thin apple slices are arranged over a filling of freshly made applesauce and glazed with apricot preserves.

Prep Time: 1 hour 30 minutes
Bake Time: 1 hour 12 to 20 minutes

1 crust for an 11" tart pan (follow link for recipe) 2 lemons 4 large Granny Smith apples (2 pounds), peeled and cored 4 large Golden Delicious apples (2 pounds), peeled and cored 6 tablespoons butter 1/2 C plus 2 tablespoons sugar 1 1/2 teaspoons vanilla extract 1/4 teaspoons nutmeg 1/3 C apricot preserves, pressed through a sieve

Makes 12 Servings Prepare dough and bake in an 11-inch tart pan. Cool completely (click for detailed directions on making tart crusts). From lemons, finely grate 1 1/2 teaspoons peel and squeeze 2 tablespoons juice. Reserve 2 Granny Smiths and 1 Golden Delicious apple for top. Slice remaining apples. In large skillet, melt 4 tablespoons butter over medium-high heat. Add sliced apples and cook 5 minutes. Cover, reduce heat to medium, and cook 15 minutes or until very tender. Stir in lemon peel and juice, 1/2 cup sugar, vanilla and nutmeg. Cook, stirring frequently, 25 to 30 minutes until puree is very thick and has reduced to 2 1/4 cups. Cool to room temperature. Meanwhile, preheat oven to 375° F. Thinly slice remaining apples. Spoon purée into baked, cooled tart shell and spread evenly. Arrange apple slices, overlapping in concentric circles, on purée. Melt remaining 2 tablespoons butter. Brush apples with butter and sprinkle with remaining 2 tablespoons sugar. Bake 45-50 minutes, until apples are tender when pierced with a knife. Cool tart on a wire rack 10 minutes. Remove side of pan and cool completely. When cool, brush apple slices with sieved preserves. Per Serving: 355 Calories; 2 G Protein; 52 G Carbohydrate; 16 G Total Fat (10 G Saturated); 3 G Fiber; 59 Mg Cholesterol; 210 Mg Sodium.