French Apple Tart

1		recipe Tart Pastry
5		firm, tart-sweet, apples
1/2  cup		sugar
2  tablespoons		TBS butter
1/3  cup		clear apple jelly
2		Tart Pastries
12  tablespoons		TBS cold butter
1-1/2  cups		flour
2  teaspoons		TBS sugar
3		TBS ICE waters

Tip: Click on the ingredient links to learn the nutritional information for all the French Apple Tart ingredients. The serving size for any ingredient in French Apple Tart may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

1 Cut butter into small cubes and put them in the container of a food processor. Add flour and sugar. Start processing while gradually adding the water. Add only enough water so that the dough holds together and can be shaped into a ball. Wrap in plastic wrap and refrigerate for 30 minutes or longer before rolling. (I put in freezer for 10 minutes).
2 Preheat oven to 400 degrees.
3 Roll out pastry and line an 11 inch pie tin (or tart pan with removable bottom).
4 Peel the apples and cut them into quarters. Cut away and discard the cores. Tim off an reserve the ends of the apple quarters. Chop thiese into pieces--there should be about 1/2 cup. ( didn't get that much, so I chopped up another apple to make 1/2 cup).
5 Cut the apple into slices--there should be about 5 cups of sliced apples.
6 Scatter the chopped apple over the tart pastry. Arrange the apple slices in a circular pattern starting with the outer end and working your way to the center.
7 Sprinkle the apple slices with 1/2 cup sugar and dot with butter (I forgot the butter--didn't miss it!!)
8 Place the tart in the oven and bake for 15 minutes. Reduce heat to 375 degrees and continue baking for another 25 minutes.
9 Heat the apple jelly over low heat until melted. Brush over hot apple tart. Serve hot or cold.