French Apple Tart

Ingredients:

Pecan Crust

1 ¾ cups Pecan Halves
½ cup Graham Cracker Crumbs
¼ cup Sugar
¼ cup melted Butter
6 large Granny Smith Apples
½ cup Graham Cracker Crumbs
¼ cup Sugar
¼ cup melted Butter

Apple Filling

6 large Granny Smith Apples
2 Tbsps. Gran Marnier
¼ cup Sugar
1 oz. Butter
Juice of half a Lemon
Apricot Preserves
2 Tbsps. Gran Marnier
¼ cup Sugar
1 oz. Butter
Juice of half a Lemon
Apricot Preserves

Crust Directions:

1. With the Chopping Blade in place in the Food Processor Workbowl, chop about 6 Graham Crackers.
2. Leave the Graham Crackers in the bowl and chop the Nuts, using the Pulse Button.
3. When about half-chopped, add the Sugar and continue chopping with the Pulse Button until the Nuts are finely chopped.
4. Add the melted Butter to the Nut mixture and pulse a few times until the Crumbs and Butter are well-mixed. Press into a 9” Tart Pan.

Filling Directions:

1. Peel and core the Apples and place in a bowl of cold water to prevent browning.
2. With the Chopping Blade in place in the Food Processor Workbowl and using the Pulse Button, dice half the Apples; place in a 2 quart saucepan along with the Gran Marnier, ¼ cup of Sugar and the Butter.
3. Cover and bring to a boil, then cook 5 minutes, until the liquid evaporates.
4. Cook and additional 10 minutes, uncovered.
5. Pour the filling into the crust.
6. While the chopped Apples are cooking, slice the remaining Apples, using the 4 mm. Slicing disc.
7. Arrange overlapping slices on top of the cooked Apples; sprinkle with the 2 Tbsps. Sugar, place the pan on a cookie sheet and bake in a 400 degree oven on the bottom shelf.
8. Bake 45-60 minutes or until the Apples are tender and the crust is lightly browned.
9. While the Tart is baking, make the glaze by bring ½ cup Apricot Jam to a boil, strain to remove the fruit pieces and return to the pot and boil until thick enough to coat a spoon.
10. Brush over the tart and refrigerate until the glaze is set.