---------- Recipe via Meal-Master (tm) v8.03
  Categories: Cakes
       Yield: 8 servings
   1 1/2 c  All-purpose flour
         pn Salt
     1/2 c  Butter
       3 tb Sugar
       1    Egg yolk
       2 ts Cold water
       4    Granny Smith apples
     1/2    Finely grated lemon peel
     1/2 ts Cornstarch
     1/2 ts Ground cinnamon
       2 pn Ground nutmeg
       5 tb Apricot jam
       2 tb Lemon juice
            Whipped cream
            Fresh mint sprigs (opt)
   Preheat oven to 375'F. (190'C.). Butter an 8"-round
   baking pan. To make pastry, sift flour and salt into a
   bowl. Add butter and cut in finely until mixture
   resembles bread crumbs. Stir in 1 tablespoon of sugar,
   egg yolk and cold water.
   Knead gently until smooth and chill 15 minutes.
   Sprinkle with remaining sugar. Peel, core and cut
   apples in fairly thin slices. Arrange a layer of apple
   slices in overlapping circles in bottom of pan.
   Mix remaining apple slices with lemon peel, cornstarch
   and spices. Spoon on top of arranged apple slices.
   Roll out pastry to an 8 circle. Place on top of
   apples and press gently. Prick several times with a
   fork. Bake in preheated oven 40 minutes or until
   pastry is golden brown. Carefully turn out tart onto a
   warm serving plate. Combine jam and lemon juice in a
   saucepan and heat gently until melted, stirring until
   smooth. Spoon hot jam mixture over tart. Serve hot or
   cold with whipped cream. Garnish with mint sprig, if