Almost everyone know Julia Child's Tart Tatin-the caramelized upside down pie, but she also published a couple of other recipes. Here is her classic Tart Aux Pommes from "Mastering the Art of French Cooking".
Line a removable bottom tart pan with your favorite pastry recipe and blind bake the shell for 20 minutes. Remove the foil and weights and return to the oven for 5 more minutes. Cool the shell before proceeding.
4 pounds crisp cooking apples
1 teaspoon lemon juice
2 tablespoons sugar
1/3 cup apricot preserves
1/4 cup rum or cognac
2/3 cup sugar
3 tablespoons butter
zest of 1 lemon
Peel and core the apples. thinly slice 3 cups of apples and toss them with the 2 tablespoons of sugar and 1 teaspoon lemon juice, reserve these slices to top the tart.
Cut the remaining apples into rough chunks and put them in a heavy bottomed sauce pan.
Cook them over low heat with the 1/3 cup apricot preserves, rum sugar and butter. Stir and crush the apples into a thick apple sauce, raising the heat if necessary.
Spread the apple sauce into the tart shell.
Cover the top of the applesauce with the reserved apple slices, arranging them in a neat overlapping pattern.
Bake in the upper part of a pre-heated 375 degree oven until the apple slices are slightly browned and tender.
Glaze the top of the tart with melted apricot preserves. Julia strained her preserves-I just left mine chunky.
Serve warm or cold with whipped cream.