On another note, to bring in the new year, let me introduce you to a delicious apple tart. I make this a lot and is a nice twist to the classic apple pie. It's sweet and tart all at the same time! B'teavon and Shana Tova!
French Apple Tart
Pie Shell (Best Pie Crust In The World!)
2 Lemons (1 1/2 tsp. lemon zest and 2 Tbs. Juice)
4 Granny Smith Apples (2 lbs), peeled and cored (Reserve 2 for top)
4 Golden Delicious Apples (2 lbs), peeled and cored (Reserve 1 for top)
6 Tbs. Earth Balance
1/2 C. + 2 Tbs. Sugar
1 1/2 tsp. Vanilla Extract
1/4 tsp. Ground Nutmeg
1/3 C. Apricot Preserves
Make pie crust as directed and press the dough in a tart pan with a removable bottom. Bake for 20 minutes with pie weights on top of the crust.
In a large saute pan, melt 4 Tbs. of butter over medium high heat. Add sliced apples and cook for 5 minutes. Cover, reduce heat to medium and cook 1 minutes, until the apples are very tender/ Stir in lemon peel and juice,1/2 C. sugar, vanilla, and nutmeg. Cook, stirring frequently, 25-30 minutes until puree is very thick and reduced to about 2 1/4 Cups. Cool
Preheat oven to 375. Thinly slice remaining reserved apples. Spoon puree in tart shell and arrange apple slices, overlapping in concentric circles on the top of the puree. Melt the remaining 2 Tbs. earth balance and brush apple slices with the butter and sprinkle with the 2 Tbs. Sugar.
Bake for 45-50 minutes until the apples are tender when pierced with a knife. Cool tart and remove side of pan and cool completely. When cool. brush apple slices with preserves. If preserves arnt' thin enough, add the preserves and a little water in a saucepan till slightly warm and spreadable.