On a lightly floured surface, roll dough out to 12-14 inch circle. Gently ease dough into a 10-12 inch
fluted tart pan with a removable bottom. Prick dough all over with fork and chill in refrigerator for at least
30 minutes.
Using a melon baller, remove core from each apple half. Lay apple flat side down on cutting board.
Thinly slice apple lengthwise without cutting through the flat side. Turn apple on its side and slice off flat
side of apple so that apple slices can be fanned like a deck of cards. Repeat method for remaining
apple halves.
Fan apples on top of chilled dough in a decorative pattern. Dot with butter and sprinkle with sugar. Bake
in a preheated 375 F oven for 35-45 minutes or until golden.
In a small saucepan combine apricot jam and water over medium heat. Bring mixture to a simmer and
stir until smooth. Brush baked tart with glaze.
