Apple Tart with Apricot Glaze
- 1/2 pkg ready made pie crust at room temperature
- 2 granny smith apples peeled cored and thinly sliced
- 2 t fresh lemon juice
- 3 T sugar
- 1 T milk
- 2 T apricot jam
- 2 T water
- 1 t grated lemon peel
Heat oven to 400 degrees. Lina a baking sheet with parchment paper and gently unroll crust onto paper. Arrange the apples in neat concentric circles on the crust, just barely overlapping the slices, leaving about 1" border of pastry. Sprinkle with lemon juice and 2T sugar.
Fold the pastry edges over the apples. Brush crust edge with the milk and sprinkle with the remaining sugar. Bake 30-35 minutes or until the crust is medium brown at the edges and the edges of the apples are just beginning to turn brown. Cover crust edges loosely with foil if they are browning too quickly. Slide onto cooling rack. As the tart cools, put the jam and water in small microwaveable bowl and heat until it just starts to bubble. Stir in the lemon zest. with pastry brush or a small spoon lightly glaze the apples. Serve warm.