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“This recipe was clipped from a magazine years ago.It's an elegant, delicate, yet easy dessert. Paper thin apple slices lightly glazed with apricot preserves, arranged on a cushion of pureed apples. This has always been well received whenever I've made it.”
1hr 32mins

Ingredients Nutrition


  1. Prepare pastry:
  2. In medium bowl with fingertips, quickly knead flour, butter, salt, 2 tablespoons sugar, and 2 tablespoons water until dough forms a ball, adding more water if necessary 1 teaspoon at a time.
  3. Pat pastry into bottom and up side of a 9-inch tart pan with a removable bottom; refrigerate.
  4. Peel, quarter, and core 3 apples and cut into even 1/8 inch slices to make about 3 cups.
  5. In a medium bowl, toss apple slices with lemon juice and 2 tablespoons sugar.
  6. Peel and core remaining apples; cut into chunks.
  7. In blender or food processor, combine 1/4 cup water with about 1/3 of the apple chunks.
  8. Cover and process at high speed until apples are pureed.
  9. Add remaining apple chunks, a third at a time; blend until smooth.
  10. Spoon into a 3 quart saucepan; stir in 1/3 cup apricot preserves and 2 tablespoons sugar.
  11. Over high heat, heat to boiling.
  12. Reduce heat to medium-high; cook, uncovered, about 20 minutes or until very thick. There should be about 1 1/2 cups applesauce.
  13. Preheat oven to 400 degrees.
  14. Spread applesauce evenly over pastry.
  15. Arrange reserved apple slices, closely overlapping, to form concentric circles around pie.
  16. Bake for 45 minutes or until apples slices are tender and lightly browned.
  17. Remove pie to wire rack.
  18. Strain remaining apricot preserves through a sieve into a small saucepan.
  19. Over medium-high heat, heat to boiling.
  20. Continue cooking about 2 minutes longer or until mixture is thick enough to coat a spoon.
  21. Brush mixture evenly over top of tart.
  22. Cool tart in pan on rack.
  23. Remove outer ring of tart pan before serving.

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