Apple Tart With Apricot Spread
|All purpose flour||1 Cup (16 tbs)|
|Sugar||1 1⁄2 Teaspoon|
|Margarine||1⁄4 Cup (4 tbs)|
|Cold water||2 Tablespoon|
|Cooking apples||2 Medium, peeled, cored and sliced|
|Lemon juice||1 Tablespoon|
|Low sugar apricot spread||3 Tablespoon, melted|
|Ground cinnamon||1⁄2 Teaspoon|
Combine flour and sugar in a medium bowl; cut in margarine with a pastry blender until mixture resembles coarse meal.
Sprinkle cold water, 1 tablespoon at a time, evenly over surface of flour mixture,- stir with a fork until dry ingredients are moistened.
Shape into a ball; cover and chill 10 minute Roll dough between 2 sheers of heavy-duty plastic wrap into a 10-inch circle.
Chill dough 10 minutes.
Remove plastic wrap and fir pastry into a 9-inch tort pan.
Chill for 10 minutes.
Prick bottom of pastry with a fork.
Bake at 400° for 5 minutes.
Remove from oven; let cool on a wire rack.
Place apple slices and lemon juice in a bowl; toss gently to combine.
Arrange apple slices evenly over pastry.
Brush apple slices evenly with melted apricot spread, and sprinkle with cinnamon.
Bake at 400° for 30 minutes or until pasrty is golden brown and apples are render.