Apple Tart

Chilled dough for 10-inch flan ring, as above

10 medium-size apples, preferably Granny Smiths, but any other sweet-sour apple can be substituted
2 ounces (1/2 stick) unsalted butter
½ cup granulated sugar
Grated rind of 2 lemons
4 ounces of hazelnuts, lightly roasted and cruched
2 tablespoons tart orange marmalade
2 tablespoons melted butter, for glazing
Honey, for glazing
Confectioners’ sugar, if needed
4 tablespoons apricot jam
2 tablespoons applejack or Calvados
¼ pound sliced almonds, optional garnish

Eight to 10 servings

Roll our dough on lightly floured board with lightly floured rolling pin. It should be about 12 inches in diameter and one-quarter-inch thick.
Line 10-inch flan ring or pine plate with dough, pressing it down firmly and crimping edges. Set aside.
Peel, core and dice seven apples, reserving the other three.
Saute apples in butter with sugar for 7 or 8 minutes or until apples are a pale golden brown and moisture evaporates. Stir gently to prevent scorching, but do not overmix or apples will become mushy.
Stir in lemon rind, crushed hazelnuts and marmalade. Cool filling for about 10 minutes.
Perheat oven to 350 degrees.
Peel and core remaining three apples and slice very thinly.
Turn cooled filling into unbaked pie shell, spreading it evenly. Arrange sliced apples in overlapping rows to cover top of pie.
Sprinkle lightly with melted butter and honey, and bake for 35 to 40 minutes, or until deep golden brown. Sprinkle with a little honey once or twice during baking, to help browning.
If after 25 minutes, apples are done but not brown, sprinkle confectioners’ sugar on top and slide tart under the broiler for a minute or two, or until glazed.
Melt apricot jam and mix in applejack or Calvados; brush onto baked pie. Arrange a ring of almonds around rim of tart, is desired.

1 hour 15 minutes