FOR THE SHELL ~
6T of butter (I used unsalted)
1T of sugar
1T vegetable oil
1 Cup Flour
1/2 cup of apricot jam
small amount of powdered sugar
Put butter, sugar, vegetable oil, & water into a Pyrex dish and microwave for 90 seconds.
Mix all wet ingredients together, add flour right away and mix everything together. It will be warm, but this is good – you will be able to form the dough in bottom and sides of tart pan.
Poke bottom of shell with a fork
Put into fridge for 30 minutes.
Preheat oven 400
Take shell out of fridge and let stand till it becomes room temp. around 15 mins.
Use a piece of parchment paper large enough to put on top of the shell and have some fall over the sides of the pan
Place about 1-1/2 cups of rice on top of the parchment paper to weight it down
Cook for 20 minutes
While this is cooking ~ begin preparing apple filling
FOR THE APPLE FILLING ~
4 Granny Smith Apples
1/2 cup sugar
1/4 t cinnamon
1/2 ~ 3/4 cup of apple sauce
On stove top melt butter, sugar & cinnamon ~ pour apples into butter mixture.
Cook apples for 10/15 minutes on med/low heat until apples become a little soft, not too soft ~
FOR THE APRICOT JAM ~
Place in microwave dish and cook for 1 minute
Strain with small strainer to get all the juice from the jam
Use 1T of liqueur of your choice ~ I used Disaronno
Stir together in apricot jam ~ then use pastry brush and coat the bottom of the pie shell with the mixture.
Keep the rest for later.
Take the pie shell out of oven and remove the parchment paper and rice
Let stand until room temp around 30 minutes.
Put apple sauce in bottom of shell
Start arranging apples ~ placing them in a circle around the shell ~ continue to go all around the shell then in the middle. It will form a rose like shape (this is why the apples need to be on the softer side)
Brush melted butter 1T on top of apples and top of pie crust.
Put into 350 oven for 25/30 minutes
After tart is finished take out of oven and put small amount of powdered sugar on top of apples and put back into oven on broil for 1 ~ 2 minutes (watch so it does not burn)
This will melt the sugar and the apples will be a bit brown on the edges.
Then use the remaining apricot jam mixture and brush all over the top of the tart including the crust.
Refrigerate for several hrs
Can be made in morning and served later that night.
You can warm up before serving.