Preparation

1. 1. Insert dicing grid and disc. Dice 3 apples. Put
2. apples into a medium saucepan with the 2
3. tablespoons butter, sugar and lemon juice.
4. Gently simmer over low heat until very tender
5. and liquid, about 30 to 40 minutes. When
6. apples are done cooking, remove from heat,
7. stir in vanilla extract and cool.
8. 2. While apples are cooking, blind bake the
9. pastry dough: Preheat oven to 350°F. On
10. a lightly dusted surface, roll out the pastry
11. dough into a circle about 1∕8 inch thick.
12. Transfer to a 9-inch tart pan (with removable
13. bottom) and gently press dough into the
14. sides and bottom of pan. Use the rolling pin
15. to roll over the tart pan and trim the edges
16. of the dough. Gently prick the bottom of the
17. pan with a fork, being sure not to go all the
18. way through. Coat a piece of aluminum foil
19. with nonstick cooking spray. Place, sprayed
20. side down, onto the top of the dough in the
21. tart pan. Fill with pie weights (dried beans or
22. rice can be used). Bake until bottom of crust
23. is no longer wet, about 20 minutes. Gently
24. remove foil with pie weights and continue
25. baking until golden brown, an additional 10
26. to 12 minutes. Remove pan from oven and
27. cool slightly.
28. 3. While apple mixture and tart shell are cooling,
29. adjust the slicing disc to setting 3. Insert the
30. slicing disc and slice remaining 2 apples.
31. Toss with 1 teaspoon cinnamon. Reserve in
32. bowl.
33. 4. Pour cooked and cooled apple mixture into
34. the tart pan and spread evenly. Arrange
35. apple slices over the apple mixture in
36. concentric circles. Brush with 1 tablespoon
37. melted butter. Bake until apple slices are soft
38. and lightly golden, about 25 to 30 minutes.
39. 5. Remove from oven and brush with the warm
40. apricot jam. Let cool slightly in pan and then
41. carefully remove from pan. Serve warm.