Apple Tart

INGREDIENTS:

Crust:                                                                               

1 1/4 cups all purpose flour                                                    

1/2 cup (1 stick) butter, room temperature                           

Filling:                                                                           

6 medium apples, peeled, pitted, sliced
1/2 cup (1 stick) butter, room temperature

3 large eggyolks

2 tbsp sour cream
3/4 cup sour cream
3/4 cup sugar
1/4 cup all purpose flour

Glaze:                                                                                  
1/2 cup apricot preserves 
1 tbsp. frozen orange juice concentrate

DIRECTIONS:
Preheat the oven to 375 degrees F

To make Crust:
Place the flour, butter and sour cream in a food processor and pulse to combine.  When the dough has formed a ball, pat with lightly floured hands into the bottom and sides of an ungreased 10-inch tart pan with a removable bottom and 1/2 inch sides, or a round au gratin dish.  Bake for about 18 minutes, until crust is set, but not browned.  Let cool, while preparing the filling.

To make filling:
Peel and thickly slide the apples.  Arrange the apples slices in overlapping circles on top of crust, until it is completely covered.  Overfill the crust, as apples will shrink during cooking.

Combine the egg yolks, sour cream, sugar and flour and beat until smooth.  Pour the mixture over the apples.  Place the tart pan on a baking sheet and bake for about an hour, until custard sets and is pale golden in color.  Cover wth an aluminum foil tent if the crust gets too brown.  Remove from oven and glaze immediately.

Glaze:
Blend well, apricot preserves with frozen orange juice concentrate and brush on top of apple tart while still hot.

Garnish:  whipped topping & mint leaves.