---------- Recipe via Meal-Master (tm) v8.02
  Categories: Tarts, Fruits
       Yield: 6 servings
   1 1/2 c  Flour, all purpose
     1/2 ts -Salt
     1/2 c  Butter; cold, cut in 1/2
     1/4 c  -Cold water up to 1/3 cup
   1 1/2 c  Applesauce;homemade or store
       5 ea Apples; firm, peeled,cored &
            -sliced as thinly as
     1/4 c  Butter; melted
       2 tb Sugar
     1/2 c  Apricot jam
       1 tb -Water
   PASTRY: Put flour and salt in large mixing bowl. Using your fingertips or
   pastry cutter, rub butter into flour just until pea sized pieces of butter
   remain. Add 1/4 cup ice water and gently knead just enough for ingredients
   to hold together. If necessary, add a bit more water to help pastry stick
   together. Wrap in plastic and refrigerate until firm, about 1 hour. Divide
   pastry into 6 pieces. On lightly floured surface, roll each piece into a
   round about 1/8 inch thick. Cut each into a circle, about 5 1/2 inches in
   diameter. Place on parchment-lined cookie sheet; refrigerate at least 30
   minutes. FILLING: Spread about 1/4 cup applesauce, nearly right to edges,
   over each pastry circle. Arrange apple slices, overlapping slightly, in a
   circle in applesauce. Brush apple with butter and sprinkle with sugar. Bake
   in a preheated 350F oven until apples are tender and underside of pastry is
   golden brown, about 1 hour. Heat jam with water over low heat. Strain
   through sieve over bowl. Brush over apples. Serve with ice cream or creme
   anglaise. MAKES: 6 TARTS