Here is the “bad” version, by which I mean the really yummy original version, and the reason I’m telling you that this is the really yummy “bad” original version, is because I hope to make an allergy-free version. In other words, here’s the recipe I’m basing my experiments on, so, in future, expect to see “good” versions of this, for those of you allergic to wheat and eggs and dairy and peanuts. :D
The Pie Crust — I used Pâte Sucrée, which Mum made, and then I did the rest of all this. So, basically, I’m blogging what I did, and Mum will blog about the Pâte Sucrée later.
For the Glaze:
1/2 cup apricot preserves
1 tbsp rum
For the Apple Filling:
6 medium Granny Smith apples (about 2 lbs. total)
3 tbsp unsalted butter (divided)
1/2 cup sugar (divided)
1/2 tsp freshly grated lemon zest
1/4 tsp cinnamon (divided)
Roll out the crust dough and fit it into a 9-inch tart pan. Prick the bottom of the crust with a fork, and chill in the refrigerator for 20 minutes.
While the crust is in the fridge, make the apricot glaze, and preheat the oven to 400 degrees. Bring the apricot preserves to a boil in a small saucepan, then strain into a bowl to remove any lumps. Whisk in the rum, and set aside.
Once the crust has chilled long enough, line it with parchment paper or aluminum foil, and fill with pie weights. Make sure that the weights are evenly distributed. Bake the crust for 20 minutes, or until the crust is lightly browned, and dry. Remove the weights, and allow the crust to cool on a wire rack. Once it is cool, brush the entire inside with the apricot glaze (warm the glaze in the microwave if you need to) and leave to dry for about half an hour. Lower the oven temperature to 350 degrees.
While the glaze is drying, prepare your apples. Peel, core, and slice three of the apples. Melt 1 tbsp of butter in a large skillet. Mix in 1/4 cup sugar, the lemon zest, and 1/4 tsp cinnamon. Add the apples and cook for 7 to 10 minutes over medium heat. As the apples get softer, gradually cut them up, and mash them to an applesauce. Stir the applesauce until most of the liquid has evaporated, then transfer to a bowl and set aside.
Peel and core the other three apples, and slice them into 1/4 inch-thick slices. Melt the remaining tbsp of butter in the same skillet, and add the other 1/4 cup of sugar and 1/4 tsp cinnamon. Add the apples and sauté for five minutes over medium heat, making sure that ALL the apples are thoroughly covered in the sugar mixture. Transfer to a bowl, and set aside.
Spoon the applesauce into the crust and smooth. Arrange the apple slices in circles… oh, like so —
and brush them with melted butter, about 1 – 2 tablespoons. Bake for 25 to 30 minutes, or until the apples are browned slightly, and soft.
Sift confectioners’ sugar over the entire tart, then broil (or use a torch) until the edges of the apples are crips, and golden brown.
Cool the tart slightly before brushing the apples with warm apricot glaze (again, warm slightly in the microwave if you need to).
ENJOY! This is my favorite recipe that I’ve blogged yet. I’m extremely proud of it. So, permit me to share a few pictures that aren’t very much different from each other, but that I just can’t help… sharing. Lol. :D