Apple Rose Tart

Ready to impress your friends?  Try this spectacular-looking  tart!

Although technically a pie, I stubbornly refuse to call it anything but a tart.  Yes, I know that this is really made in a standard sloping-sided pie tin, as opposed to a straight-sided removable bottom tart tin.  However,  "tart" is more descriptive, as well as shorter than the more accurate "open-face pie."  So be it. 

Actually, the difference is that a tart is just pretentious pie.  The slices are arranged fancy-schmancy and covered with glaze, rather than pretty much piled over a pie crust, then covered with more pie crust.  Technically, you can still pile apple slices in a crust, but since a glaze is rather see-through, you want something artistic to look at and admire.  Just like a kitchen cabinet with a solid door can hide haphazard cookware, but when you can see right into a glass-lined cabinet you want the result pretty.

Important note: Do not be too generous when you pour the reduced juice over the apple slices.  As the tart bakes, the slices will release additional liquid and the tart will become very soggy.   If the tart looks like it needs a little more of the reduction, stop pouring!

Apple Rose Tart
Adapted from Tip Hero 
Yield: 8 Servings

1 ready-made frozen deep-dish pie crust (do not defrost)
2 pounds Honey Crisp or Granny Smith apples (or your favorite crisp type)
1/2 packed cup brown sugar
1/4 cup granulated sugar
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/ tsp. kosher salt
1 1/2 tsp. fresh lemon juice
2 Tbl. unsalted butter (or non-dairy margarine for a vegan alternative)
3 Tbl. apricot preserves
1 egg yolk mixed with 2 Tbl. water

Preheat oven to 350F.

Peel, core and thinly slice apples. Place in a large bowl.

Toss with the brown sugar, granulated sugar, ground cinnamon, ground nutmeg, salt and lemon juice.  Set aside for 30 minutes to allow for juices to be released.

Pour released juices into a 1-quart saucepan;  add the butter. Bring to a boil over medium heat.  Reduce heat; simmer for about 15 minutes or until the liquid has reduced by half. Set the reduction aside.

Lightly brush pie crust with the egg yolk-water mixture.

Starting at the outside edge, line crust with apple slices.  Continue lining with slices, snuggly overlapping apple slices as you spiral your way towards the center.  Fill in any spaces or gaps with remaining apples slices.  Because the apples reduce as the tart bakes, you want to begin with the slices packed tightly.

Pour barely half of the reserved juice reduction over the top of the apple slices.  Stir apricot preserves into remaining reduction until dissolved. Set aside and keep warm.

Cover the tart with foil; punch a few holes with a fork to allow steam to escape. Bake  30 - 40 minutes, or until the apples are tender.

Remove tart from oven; remove and discard foil. Brush top with remaining apricot glaze, then return the tart to oven. Bake for an additional 10 to 15 minutes, or until the tart is bubbling and top is golden brown.

Place tart on cooling rack; let cool at least 30 minutes to allow juices to firm up before serving.  Serve alone, or with ice cream, whipped topping or non-dairy frozen dessert.