Open Face Apple Tart
Open Face Apple Tart recipe
for 9 inch to 10 inch flan pan
large, golden delicious
apricot preserves (jam)
Roll pastry out and fit into flan pan.
Peel and core apples, cut into slices about ¼ inch thick; you should have about 6 cups.
Toss with lemon juice and sugar.
Arrange apple slices, slightly overlapping in circles on pastry; make 2 or 3 layers.
Scatter raisins over top if desired.
Drizzle with melted butter.
If apples start too brown too much, cover loosely with foil.
In small, saucepan, heat apricot jam until melted, spoon evenly over apples.
Bake for about 5 minutes more or until apples are glazed.
Let cool to room temperature. Dust with icing sugar if needed, and serve with whipped cream if desired.