French Apple Tart

1. Put your tart shell into a pie or tart pan. Combine the chopped apples, lemon juice, sugar, and water in a saucepan and stir. Cover with a lid and cook on low heat for about 20 minutes, or until the apples can be easily broken apart with a wooden spoon but not so much so that it turns to apple sauce. Texture is good!

2. Remove from heat and let cool slightly, then fill the tart shell 3/4 of the way up with apple compote.

3. Begin to layer the thin apple slices closely together around the tart, overlapping in a ring around the tart (see photo). Use the paper thin apple slices to fill in the center with apples arranged in a rosette design. The apples will shrink so be sure to top the tart with a generous amount of them so that no compote is visible.

4. Dot the top of the tart with small cold butter cubes and bake in the oven for 10 minutes at 425 degrees F, then reduce the heat to 350 degrees F and bake for 50-60 minutes more. The apples should be soft and brown on the edges and the pastry should be golden brown.

5. Remove the tart from the oven and let cool while you prepare the apricot glaze.

6. Put the apricot jam in a small glass bowl with the water and stir. Microwave on high for 60 seconds until it is melted.

7. Brush the top of the tart with a thin coating of glaze using a pastry brush. Serve slightly warm or cold. This tart is delicious for breakfast, lunch and dinner!