Apple Tart

Pastry Dough:
1 1/3 cups flour
1 tsp sugar
1/2 tsp salt
1/2 cup butter
1/4 cup ice-cold water
2 tbsp sour cream

Filling:
5 apples, peeled
2 tsp lemon juice
1/4 cup - plus 2 tbsp sugar
2 tsp cornstarch
1/4 tsp cinnamon
1/4 tsp nutmeg
1/3 cup preserves (apricot or peach)
2 tbsp bread crumbs
3 tbsp apple jelly

*Mix the flour, sugar and salt in a medium sized bowl. Cut in the butter. Set aside.
*In small bowl, stir together water & sour cream. Pour into larger bowl & mix until dough forms.
*Dust your hands and roller with flour. Roll out dough on counter into approximately 13-15 inch circle. Place on cookie sheet and refrigerate while preparing the filling.

*Preheat oven to 375 degrees.
*Quarter & core three of the apples. With a very sharp knife, slice thinly into about 1/8 inch slices. Toss with lemon juice in small bowl and set aside.
*Quarter & core remaining two apples. Cut into uniform 1/4 inch cubes. Place diced apples into mixing bowl. Stir well with the sugar, cornstarch, cinnamon & nutmeg.
*Put preserves into small bowl and mix thoroughly with fork to smooth out any large lumps. Remove dough from refrigerator and spoon preserves evenly over dough. Be careful not to tear it. Sprinkle with bread crumbs.
*Spread diced apples evenly across the surface, leave 1 inch margin of dough at the edge.
*On top of the diced apples, arrange slices of apples in concentric circles. Sprinkle the extra tablespoon of sugar evenly over apples.
*Fold up edges of dough and pinch at pleats.
*Bake 30 minutes on center rack. Rotate cookie sheet 180 degrees to ensure the tart bakes evenly. Bake an additional 15-30 minutes until golden brown and bubbly.
*Remove from oven. Heat apple jelly in microwave just until it melts, no more. Use pastry brush to paint top of the apples with the jelly. Cool tart for 30-45 minutes before slicing to serve. Makes about 12 servings.