---------- Recipe via Meal-Master (tm) v8.05
 
      Title: Apple Tart Part 1
 Categories: Pies
      Yield: 6 Servings
 
-----------------------------PATE BRISEE SUCREE-----------------------------
      1 c  AP flour
    1/2 c  Cake flour
      1    Egg
      1 tb Water
      1 pn Salt
      3 tb Sugar
      1 ts Vanilla
      7 tb Butter; softened
      1    Egg; slightly beaten (glaze)

---------------------------------APPLESAUCE---------------------------------
      6    Golden delicious apples
      3 tb Butter; unsalted
      1 ts Vanilla

-------------------------------APRICOT GLAZE-------------------------------
    3/4 c  Apricot jam
      1 tb Kirsch
 
  Equipment: 9" fluted removable-bottomed tart pan.
  
  Make the pate brisee sucree. Combine flours, make well in the
  center, put the egg, water, sugar, vanilla, salt, butter in the
  well. Move the butter to one side and mix egg, water, and salt with
  fingertips of one hand. Work butter into wet ingredients until well
  blended. Gradually cut in the flour with a plastic pastry scraper,
  until the dough holds together. Then use heel of hand and blend
  into very smooth dough. Scape into a ball, flatten into a disc and
  dust with flour. Wrap in plastic wrap; refrigerate at least
  30 minutes. Dust surface with flour. Roll out the dough to a round
  about 1/8" thick. Fold into pan use your fingers or a small ball of
  dough dipped in flour to gently press the dough into the pan. Mold
  a 1/4" horizontal lip around the inside of the rim, then roll
  rolling pin over to cut off excess dough. Push the lip up so that
  it extends about 1/4" above the pan. Make decorative shape. Prick
  bottom with fork and refrigerate 10 minutes. Insert round of
  parchment paper fill with pie weights or dried beans bake until
  edges begin to brown, about 15 minutes. Remove paper and weights,
  brush interior with egg glaze, and bake light brown and dry 10 to
  15 minutes longer. Remove the fluted rim of pan let shell cool.

  Recipe by Belle Bestor (DFPF73A)
 
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