Apple Flan

• 1 c. flour
• 3 Tbsp. sugar, divided
• 1/4 tsp. salt
• 1/2 c. plus 2 Tbsp. butter or margarine, divided
• 2 Tbsp. ice water
• 3 medium (1 lb.) tart, firm apples, peeled, quartered, cored and sliced thin
• 2 Tbsp. lemon juice
• 1 tsp. beaten egg
• 1/2 c. apricot preserves

1. Combine flour, 1 tablespoon sugar and the salt.
2. Cut in 1/2 cup butter until particles resemble small peas.
3. Sprinkle with ice water; mix lightly with fork.
4. Form into balls.
5. Flatten into 6-inch circle. Wrap and chill at least 1 1/2 hours or until firm enough to roll.
6. Toss apples with lemon juice and remaining 2 tablespoons sugar; set aside.
7. Using lightly floured stockinette-covered rolling pin, roll out pastry 1/8-inch thick on cookie sheet.
8. Place 9-inch layer cake pan on pastry.
9. Cut around edge with knife or pastry wheel.
10. Remove excess pastry and reserve.
11. Prick dough with fork and bake in preheated 400u0b0 oven for 15 minutes or until golden.
12. Cool on cookie sheet on rack.

flour, sugar, salt, butter, water, firm apples, lemon juice, beaten egg, apricot preserves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=468054 (may not work)