PASTRY
1 1/2 c  Flour, all purpose
1/2 ts -Salt
1/2 c  Butter; cold, cut in 1/2"
-pieces
1/4 c  -Cold water up to 1/3 cup

-FILLING –
1 1/2 c Applesauce;homemade or store
-bought
5 Apples; firm, peeled,cored &
-sliced as thinly as
-possible
1/4 c Butter; melted
2 tb Sugar
1/2 c Apricot jam
1 tb -Water

PASTRY: Put flour and salt in large mixing bowl. Using your fingertips or
pastry cutter, rub butter into flour just until pea sized pieces of butter
remain. Add 1/4 cup ice water and gently knead just enough for ingredients
to hold together. If necessary, add a bit more water to help pastry stick
together. Wrap in plastic and refrigerate until firm, about 1 hour. Divide
pastry into 6 pieces. On lightly floured surface, roll each piece into a
round about 1/8 inch thick. Cut each into a circle, about 5 1/2 inches in
diameter. Place on parchment-lined cookie sheet; refrigerate at least 30
minutes. FILLING: Spread about 1/4 cup applesauce, nearly right to edges,
over each pastry circle. Arrange apple slices, overlapping slightly, in a
circle in applesauce. Brush apple with butter and sprinkle with sugar. Bake
in a preheated 350F oven until apples are tender and underside of pastry is
golden brown, about 1 hour. Heat jam with water over low heat. Strain
through sieve over bowl. Brush over apples. Serve with ice cream or creme
anglaise. MAKES: 6 TARTS