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1
Preheat the oven to 400F (200C).
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2
Fit the pie dough into a 9 in (23cm) tart pan with a removable bottom, fitting it tightly into the corners, and trim the excess dough.
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3
Prick the dough with a fork.
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4
Line with wax paper and fill with baking beans.
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5
Place on a baking sheet and bake for 15 minutes, until the dough looks set.
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6
Remove the paper and beans and bake until lightly browned, about 5 minutes more.
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7
Transfer to a wire rack and let cool.
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8
Reduce the oven temperature to 350F (180C).
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9
Melt the butter in a medium saucepan over low heat.
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10
Add the McIntosh apples and cover tightly with a lid.
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11
Cook, stirring occasionally, for 15 minutes, or until broken down into a chunky sauce.
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12
Strain through a coarse sieve into a bowl, then return to the saucepan.
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13
Stir in all but 1 tbsp of the sugar, the Calvados, and lemon zest.
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14
Cook and stir over medium heat about 5 minutes, until quite thick.
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15
Spoon the applesauce into the tart shell.
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16
Arrange the Granny Smith apple slices in concentric circles over the applesauce.
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17
Brush with the lemon juice and sprinkle with the reserved sugar.
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18
Bake for 30-35 minutes, or until the apple slices are golden and tender.
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19
Brush the top with the warm apricot preserves.
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20
Let cool on a wire rack for 15 minutes.
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21
Remove the sides of the pan.
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22
Serve warm or cold.
