Grand Marnier Candied Apple And Orange Tart

• 3 tart apples, peeled and sliced 1/4-inch thick
• 9-inch partially baked tart shell
• 2 Tbsp. sugar
• 2 Tbsp. unsalted butter, cut into pieces
• 1/4 c. sugar
• 1/4 c. plus 2 Tbsp. Grand Marnier
• 3 oranges, peeled, pith removed and cut into sections
• 1/2 c. apricot preserves, strained

1. Arrange apples in concentric circles in the tart shell; sprinkle with 2 tablespoons of sugar and dot with butter.
2. Bake in a preheated 400u0b0 oven for 50 minutes to one hour, or until apples are tender and golden.
3. In a saucepan, combine the remaining sugar, 1/3 cup Grand Marnier and 1/3 cup water; bring to a boil and simmer until clear.
4. Off heat, add orange sections and let cool.
5. Arrange orange sections between apple slices in tart shell. Reduce cooking liquid to 1/4 cup; add preserves and reserved Grand Marnier and simmer for 5 minutes.
6. Let cool 5 minutes and spoon over the tart.

apples, tart shell, sugar, unsalted butter, sugar, grand marnier, oranges, apricot preserves

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1071620 (may not work)