---------- Recipe via Meal-Master (tm) v8.02
  Categories: Desserts, French, Pies, Fruits, Kump
       Yield: 8 servings
       1    (9-in) pre-cooked tart shell
       2 lb Apples
            -preferably Golden Delicious
     1/2    Lemon, juiced
       2 tb Sugar (or more if needed)
     3/4 c  Apricot jam
     1/4 c  Calvados
            -=OR=- Dark Rum or Cognac
       2 tb Butter
   PEEL, QUARTER and core the apples. Slice 3 apples into thin slices, toss
   with lemon juice and 2 tablespoons of the sugar and set aside. Make
   applesauce with the rest of the apples: Chop coarsely, place in a saucepan
   with 2-3 tablespoons of water, cover and cook over a medium-low heat until
   very soft. Warm the jam, then force it through a sieve (fruit bits can be
   returned to the jar). Add 1/4 cup of strained jam to applesauce, together
   with the Calvados and butter. Continue cooking, if needed, until fairly
   thick. Taste and add sugar if needed. It should taste sweet, but not like
   jam. Spread the applesauce over the tart shell, then layer the drained
   apple slices in concentric circles over it. Bake about 30 minutes, until
   the apples are tender. Warm remaining apricot jam, adding a tablespoon or
   so of water if needed, to paint over the tart. Best served warm.