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Free-Form Apple Tart
Ingredients:
Pate grisee pie shell
Granny Smith apples (about 4 per 12” shell) peeled, cored and cut into very fine slices
Apricot glaze (melt apricot jam, take ou lumps)
V* cup sugar Preparation:
Roll dough (or flatten ready-made pie shell) into rectangular shape (or any shape you want) with a V*" thickhess. Crimp edges.
Preheat oven to 450 degrees. Paint the inside of the pie shell with a thin coating of apricot glaze. Arrange apple slices in an overlapping series of rows over the shell. Sprinkle with sugar. Bake in middle level of oven for 20 minutes. Reduce oven heat to 400 degrees and bake another 20 minutes or until done. When done, paint tart and the tart's edges with more glaze. Place on a rack and lot cool.
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