Baked Cinnamon Apple Tart With Shortbread Crust

• The filling:
• 3 or 4 crisp apples, cored, peeled and thinly sliced
• 1 tablespoon of lemon juice
• 1/4 cup of sugar mixed with 1 teaspoon of cinnamon
• 1 stick of butter, sliced
• 1/4 cup of peach jam, heated and thinned with 1 tablespoon of water so it's spreadable.
• The Crust:
• 1 1/4 cups of all purpose flour, sifted
• 1 stick of butter, cold- and sliced into about 10 pieces
• 2 tablespoons of sour cream
• 2 tablespoons of sugar

1. Preheat oven to 375 degrees. Sprinkle apple slices with lemon juice.
2. In a food processor, combine the flour, butter, sour cream and sugar, pulse until the mixture forms a ball (This should take about 1 minute) Remove and press into an ungreased 10 inch tart pan with a removable bottom. (if you don't have a food processor, you can cut through the pastry with a pastry knife or two table knives until you achieve the appropriate texture.)
3. Bake the crust for 15 minutes, until set.
4. Reduce oven to 350 degrees. Arrange apple slices on the crust, sprinkle with the cinnamon sugar and then scatter the butter pieces around the tart. Bake for 45 minutes. (Place tart on a cookie sheet to protect from spillovers or butter seepage.)
5. When tart is done, brush with the preserves. It is best served warm with ice cream.

crisp apples, lemon juice, ubc, butter, ubc, crust, ubc, butter, sour cream, sugar

Taken from www.epicurious.com/recipes/member/views/baked-cinnamon-apple-tart-with-shortbread-crust-1211173 (may not work)