Categories: Cakes 
      Yield: 8 servings 
  
  1 1/2 c  All-purpose flour 
        pn Salt 
    1/2 c  Butter 
      3 tb Sugar 
      1    Egg yolk 
      2 ts Cold water 
      4    Granny Smith apples 
    1/2    Finely grated lemon peel 
    1/2 ts Cornstarch 
    1/2 ts Ground cinnamon 
      2 pn Ground nutmeg 
      5 tb Apricot jam 
      2 tb Lemon juice 
           Whipped cream 
           Fresh mint sprigs (opt) 
  
  Preheat oven to 375'F. (190'C.). Butter an 8"-round baking pan. To make 
  pastry, sift flour and salt into a bowl. Add butter and cut in finely until 
  mixture resembles bread crumbs. Stir in 1 tablespoon of sugar, egg yolk and 
  cold water. 
   
  Knead gently until smooth and chill 15 minutes. Sprinkle with remaining 
  sugar. Peel, core and cut apples in fairly thin slices. Arrange a layer of 
  apple slices in overlapping circles in bottom of pan. 
   
  Mix remaining apple slices with lemon peel, cornstarch and spices. Spoon on 
  top of arranged apple slices. Roll out pastry to an 8" circle. Place on top 
  of apples and press gently. Prick several times with a fork. Bake in 
  preheated oven 40 minutes or until pastry is golden brown. Carefully turn 
  out tart onto a warm serving plate. Combine jam and lemon juice in a 
  saucepan and heat gently until melted, stirring until smooth. Spoon hot jam 
  mixture over tart. Serve hot or cold with whipped cream. Garnish with mint 
  sprig, if desired.