Apple-Apricot Crostata

Grease 10 inch fluted tart pan with a removable bottom.

Peel, core, and slice apples into crescents about 1/8 to 1/4 inch thick. You should have about 24 pieces.

Put sugar, butter, egg yolks, flour and salt in large bowl and rub everything together with your fingers or combine ingredients in food processor fitted with steel blade and process in quick pulses until dough forms a ball. Either way, do not over work dough.

With a spatula, spread dough evenly around pan and up the sides. The dough should be about 1/2 inch thick up the sides and evenly spread across the bottom of the pan. Trim and flatten edges with a knife.

Starting on the outside and working toward the center, lay apple slices in overlapping, concentric circles.

Heat apricot preserves in sauce pan over low heat until liquefied. Using a pastry brush, paint apples and visible crust with apricot glaze.

Place tart pan on cookie sheet and bake on center rack of preheated 425 degree oven 15 minutes. Reduce oven to 350 degrees and continue baking until crust is deep golden brown, about 45 minutes.

Note: I used regular butter.