Apple Tart

• 1 1/2 cups flour
• 1 teaspoon salt
• 1/2 cup Crisco
• 3 1/2 tablespoons ice water
• 6 apples
• 1/4 cup apple jelly or red currant jelly
• 3/4 cup applesauce
• 1 tablespoon sugar

1. Pre-heat oven to 400.
2. Mix flour and salt together.
3. Cut in the Crisco until dough turns into pea-sized pieces.
4. Add ice water slowly and mix.
5. Form dough into ball and roll out for a 9-inch fluted tart pan.
6. Quarter the apples, removing stems and seeds.
7. Slice the apples paper-thin.
8. Melt the apple jelly or red currant jelly over low flame and brush half the melted jelly over the bottom of the crust.
9. Spread two-thirds of the apples in the bottom of the crust.
10. Spread the applesauce over the apples.
11. Top the tart with remaining apples, arranging them carefully in overlapping, circular pattern.
12. Sprinkle with sugar.
13. Bake at 400 degrees for 50 minutes.
14. Let stand at room temperature.
15. Glaze with remaining melted jelly.

flour, salt, crisco, water, apples, apple jelly, applesauce, sugar

Taken from cooking.nytimes.com/recipes/772 (may not work)