Recipe - Individual Apple Tarts

PASTRY
1 One half cup Flour, all purpose
One half teaspoon Salt
One half cup Butter; cold, cut in 1/2"
pieces
One fourth cup Cold water up to 1/3 cup

FILLING
1 One half cup Applesauce;homemade or store
bought
5 Apples; firm, peeled,cored &
cut or sliced up as thinly as
possible
One fourth cup Butter; melted
2 tablespoon Sugar
One half cup Apricot jam
1 tablespoon Water

PASTRY: Put flour and salt in large mixing bowl. Using your fingertips or
pastry cutter, rub butter into flour just until pea sized pieces of butter
remain. Add One fourth cup ice water and gently knead just enough for ingredients
to hold together. If necessary, add a bit more water to help pastry stick
together. Wrap in plastic and refrigerate until firm, about 1 hour. Divide
pastry into 6 pieces. On lightly floured surface, roll each piece into a
round about 1/8 inch thick. Cut each into a circle, about 5 One half inches in
diameter. Place on parchmentlined cookie sheet; refrigerate at least 30
minutes. FILLING: Spread about One fourth cup applesauce, nearly right to edges,
over each pastry circle. Arrange apple slices, overlapping slightly, in a
circle in applesauce. Brush apple with butter and sprinkle with sugar. Bake
in a preheated 350F oven until apples are tender and underside of pastry is
golden brown, about 1 hour. Heat jam with water over low heat. Strain
through sieve over bowl. Brush over apples. Serve with ice cream or creme
anglaise. MAKES: 6 TARTS

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini