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1
Sift flour into a large mixing bowl.
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2
Add chilled pieces of butter and rub the butter into the flour with your fingers until the mixture looks like breadcrumbs.
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3
Add the 2 Tablespoons of sugar.
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4
Mix in the beaten egg yolk and enough of the 1-2 Tablespoons of cold water to make a ball of dough. Cover and refrigerate for 30 minutes.
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5
Preheat oven to 400u00b0.
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6
Peel, core and slice the cooking apples.
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7
In large skillet melt the 1 Tablespoon of butter and stir in sugar, lemon zest and cinnamon.
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8
Add the sliced apples and saute over medium heat, stirring occasionally for 7-10 minutes, or until the apples are soft.
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9
Gently mash the apples with the back of a spatula or spoon and continue to cook and stir til most of the liquid has evaporated. Remove from heat.
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10
Roll dough int a big circle, about 1 inch thick, on a floured board.
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11
Line an 8 inch tart pan with the pastry. Prick it with a fork and trim the edges with a knife. Bake for 10 minutes.
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12
Spoon the cooked apple into the pastry shell.
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13
Slice the eating apples and arrange them in circkles on top of the cooked apple.
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14
Mix the apricot preserves with the hot water and brush over the sliced apples to glaze them.
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15
Bake tart for 30 minutes.
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16
Serve slices of tart either hot or cold with whipped cream or vanilla ice cream.
