Pink Applesauce Tart

The oatmeal crust combined with the flavor of the apples makes me think of Apple Crisp.  A great way to use up applesauce left over from my Pretty Pink Applesauce recipe.

Ingredients:

1/2 cup butter, softened

1/4 cup firmly packed brown sugar

1 cup All-Purpose Flour

1/3 cup quick-cooking rolled oats

1/4 cup granulated sugar

2 T unsalted butter

Pinch of salt

2 T of apple brandy or Schnapps

1 1/2 cups pink applesauce

2 medium red-skinned soft apples (like Cortland or McIntosh)

3 T red currant jelly

Preheat oven to 375*.  Combine the first 4 ingredients in a bowl and press into a 9-inch tart pan.  Line with parchment and fit a 9" cake pan inside.  Fill the empty cake pan with weights and blind bake for 12 minutes.  Remove from oven and take away the weights and empty cake pan.  Bake for 4-6 more minutes or until lightly browned.  Remove from oven and let cool completely.

Meanwhile, combine sugar, butter & salt in small saucepan and cook over medium-high heat until sugar dissolves, approx. 2-3 minutes.  Pay close attention as the mixture is thick and could tighten up if left alone or heat is too high.  Add 1 T of apple brandy and simmer 30 seconds, stirring constantly. Add the applesauce.

Spread applesauce mixture in cooled crust in tart pan.  Core the apples and cut paper thin using a very sharp knife or a mandoline.  Arrange in concentric circles overlapping slices as you go along, starting in the middle.  Completely cover the applesauce.  Bake 20 minutes.

Combine jelly and remaining 1 T of apple brandy in a small saucepan an simmer until the jelly is melted, stirring occasionally, for about 3 minutes.  Brush glaze over apples.  Let cool completely in pan on a wire rack.  Unmold and serve.

(Recipe adapted from Martha Stewart Magazine)