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1
Roll our dough on lightly floured board with lightly floured rolling pin.
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2
It should be about 12 inches in diameter and one-quarter-inch thick.
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3
Line 10-inch flan ring or pine plate with dough, pressing it down firmly and crimping edges.
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4
Set aside.
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5
Peel, core and dice seven apples, reserving the other three.
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6
Saute apples in butter with sugar for 7 or 8 minutes or until apples are a pale golden brown and moisture evaporates.
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7
Stir gently to prevent scorching, but do not overmix or apples will become mushy.
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8
Stir in lemon rind, crushed hazelnuts and marmalade.
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9
Cool filling for about 10 minutes.
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10
Perheat oven to 350 degrees.
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11
Peel and core remaining three apples and slice very thinly.
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12
Turn cooled filling into unbaked pie shell, spreading it evenly.
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13
Arrange sliced apples in overlapping rows to cover top of pie.
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14
Sprinkle lightly with melted butter and honey, and bake for 35 to 40 minutes, or until deep golden brown.
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15
Sprinkle with a little honey once or twice during baking, to help browning.
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16
If after 25 minutes, apples are done but not brown, sprinkle confectioners' sugar on top and slide tart under the broiler for a minute or two, or until glazed.
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17
Melt apricot jam and mix in applejack or Calvados; brush onto baked pie.
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18
Arrange a ring of almonds around rim of tart, is desired.
