French Apple Tart

Instructions

1. Line the mold with the sablée dough. Peel and core the apples and rub them with lemon so they don’t brown.
2. Cut 7 apples into thick slices, add the sugar and 3 tablespoons of water. Cook covered on low heat, stirring, until they turn to purée. Strain if there are bits of peel or seeds. Let cool.
3. Cover the base of the tart with this purée.
4. Halve the remaining apples lengthwise and, on the flat side, cut very thin 2 mm slices. Arrange them in a circle over the purée in a rosette, overlapping, until the whole mold is covered.
5. Bake at 350°, with the pastry edges covered in foil so they don’t burn, for 20 minutes or until only the edges of the apples look golden.
6. Separately, warm the apricot jam with a little water to loosen it. Glaze the tart once it’s done.