Free-Form Apple Tart

• 15 ounces pie shell (9 inch) regrigerated, ready to bake
• 4 each apples golden delicious
• 3 tablespoons sugar
• 18 teaspoon cinnamon ground
• 1/4 cup apricot preserves (jam)

1. Let pie crusts stand at room temperatureas package label directs; unfold and overlap by 4 inch to form an oval.
2. On floured work surface, roll with rolling pin to join; roll to a 19x22 inch oval.
3. Drape over rolling pin; trasnfer to large baking sheet.
4. (Oval will be too long for sheet, but edges will be folded up for baking. )
5. Preheat oven to 425F (220C).
6. Peel apples; core, leaving apples whole.
7. Thinly slice crosswise; arrange in overlapping rows on pastry, leaving a 1 inch pastry border.
8. Fold border over apples, pressing gently.
9. In cup, combine sugar and cinnamon; sprinkle over apples.
10. Bake 40 minutes or until pastry is well-browned on bottom.
11. In saucepan, over low heat, melt jam.
12. Spread warm jam over apples.

shell, apples golden delicious, sugar, cinnamon ground, apricot preserves

Taken from recipeland.com/recipe/v/free-form-apple-tart-32923 (may not work)