Apple Flower Tart

• 3 whole Granny Smith Apples
• 1 whole Pie Crust
• 1/2 boxes (7 Oz. Box) Marzipan Paste
• 5 Tablespoons Sugar, Divided
• 4 Tablespoons Brown Sugar, Divided
• 3 Tablespoons Orange Marmalade
• 2 Tablespoons Butter, Thinly Sliced
• 1 teaspoon Cinnamon
• 1/2 teaspoons Orange Zest

1. First thaw your pie shell and place it into a 9" pie pan. Tuck the edges of the crust so they lay flat. In a food processor, mix 2 tablespoons brown sugar, 3 tablespoons white sugar, marzipan and zest. Pulse to break up and combine. Pour this mixture into the prepared crust; set aside.
2. Now wash, peel, and core apples. Cut in half and then into 1/8" thick slices. Mix the remaining 2 tablespoons brown sugar, 1 teaspoon cinnamon and remaining 2 tablespoons regular sugar together. Now toss the apples in the mix.
3. Starting at edges of the pie, arrange apple slices in a circle. Just go around and around, tucking them in as needed. Don't worry if it looks crowded, they will cook down, so tuck them all in, like a flower. Top apples with your thin butter slices and bake in a 425u0b0 oven for about 25 minutes. Some of the edges will turn golden; just make sure to keep an eye on them so they don't burn.
4. Heat up your orange jam and gently brush it over the entire tart. Let it cool for at least 10 minutes before cutting. I sprinkled a little bit of powdered sugar on it to pretty it up, but it really doesn't need any.

apples, pie crust, sugar, brown sugar, orange marmalade, butter, cinnamon, orange zest

Taken from tastykitchen.com/recipes/desserts/apple-flower-tart/ (may not work)