Partially-cooked 9-inch tart shell
9 apples (i used 6 royal gala and 3 granny smiths)
1 teaspoon lemon juice
2 tablespoons sugar
2 tablespoons apricot preserves, forced through a sieve
seeds of 1/2 vanilla pod
1/4 cup granulated sugar (or to taste, depending on sweetness of your apples)
2 tablespoons butter
1/2 teaspoon cinnamon
1/4 cup apricot preserves, forced through a sieve
1 tablespoons granulated sugar
To make applesauce, peel, core and roughly chop six apples. Toss apples in a large heavy saucepanwith lemon juice and 1.5 tablespoons of sugar. Cover and cook, stirring occasionally, over low heat for about 20 minutes until apples are tender. Add in apricot preserves, vanilla, sugar, butter, and cinnamon . Turn up heat and bring to a boil, gently crush apples with wooden ladle, stirring constantly until thick.
Preheat oven 200 deg Celcius. Roll out pastry into tart tin and partially blind-bake tart shell for 12 minutes, covered with baking paper and pressed down with beans. Remove beans and paper and bake for another 3 minutes or until slightly browned.
Peel, core and thinly slice remaining three apples. Toss in lemon juice and 1/2 tablespoon sugar.
Spread the applesauce in the partially-baked tart shell. Arrange sliced apples in an overlapping layer or concentric circles.
Bake the tart in the upper third of the oven for about 30 minutes or until the top is lightly browned and the apples are tender. Slide tart onto a cooling rack. Mix the preserves and sugar together in a small saucepan over medium-high heat for 2-3 minutes until glaze is thick enough to coat the back of a spoon. Brush apricot glaze on the sliced apples topping. Serve warm or cold.