Halloween/Harvest Tea: Baked Apple Tart

For the crust:
2 cups flour
1 cup confectioners’ sugar
12 tablespoons cold butter, in pieces
½ teaspoon salt
2 eggs

Combine the flour, sugar, butter and salt in a food processor and process for 15 to 20 seconds. Add eggs one at a time and process for 20 seconds, until pastry holds together. Press the dough evenly into a 10” or 11” tart pan with removable bottom. Wrap in plastic wrap and chill for 1 hour. Preheat oven to 350º. Remove the wrap and press aluminum foil over the shell. Fill with weights or dried beans and bake for 18 minutes. Remove foil and weights and bake for another 7 minutes, until golden brown. Cool on a rack before filling.

For the Filling:
9 Gala apples, peeled and cored
¾ cup sugar
1 tablespoon cinnamon
1 sugar crust, prebaked
½ cup apple jelly

Preheat oven to 350º. Cut the apples into eighths, then toss into a mixing bowl with the sugar and cinnamon. Place the apples in concentric circles in the prebaked pie shell and bake for 35 minutes. Do not overbake or the apples will collapse. Transfer the pie to a rack to cool thoroughly.

Right before serving, heat the apple jelly in a small saucepan over low heat until melted. Remove the ring from the tart pan and brush the top of the tart with the melted apple jelly.