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1
Prepare pastry:
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2
In medium bowl with fingertips, quickly knead flour, butter, salt, 2 tablespoons sugar, and 2 tablespoons water until dough forms a ball, adding more water if necessary 1 teaspoon at a time.
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3
Pat pastry into bottom and up side of a 9-inch tart pan with a removable bottom; refrigerate.
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4
Peel, quarter, and core 3 apples and cut into even 1/8 inch slices to make about 3 cups.
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5
In a medium bowl, toss apple slices with lemon juice and 2 tablespoons sugar.
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6
Peel and core remaining apples; cut into chunks.
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7
In blender or food processor, combine 1/4 cup water with about 1/3 of the apple chunks.
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8
Cover and process at high speed until apples are pureed.
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9
Add remaining apple chunks, a third at a time; blend until smooth.
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10
Spoon into a 3 quart saucepan; stir in 1/3 cup apricot preserves and 2 tablespoons sugar.
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11
Over high heat, heat to boiling.
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12
Reduce heat to medium-high; cook, uncovered, about 20 minutes or until very thick. There should be about 1 1/2 cups applesauce.
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13
Preheat oven to 400 degrees.
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14
Spread applesauce evenly over pastry.
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15
Arrange reserved apple slices, closely overlapping, to form concentric circles around pie.
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16
Bake for 45 minutes or until apples slices are tender and lightly browned.
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17
Remove pie to wire rack.
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18
Strain remaining apricot preserves through a sieve into a small saucepan.
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19
Over medium-high heat, heat to boiling.
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20
Continue cooking about 2 minutes longer or until mixture is thick enough to coat a spoon.
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21
Brush mixture evenly over top of tart.
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22
Cool tart in pan on rack.
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23
Remove outer ring of tart pan before serving.
