CRUST
1 cup Flour; Unbleached
1-1/2 teaspoons Sugar; Granulated
1/4 cup Butter Or Margarine;
3 teaspoons Water; Cold, Tap
1 each Egg White; Lg
FILLING
1 pound Granny Smith Apples;
2/3 cup Heavy Cream
1/3 cup Sugar; Granulated
2 each Eggs; Lg
1 teaspoon Vanilla Extract
GLAZE
1/2 cup Apricot Preserves
Cut the ice cold butter or margarine into small pieces. Peel and core the apples then cut into thin slices. Should be about 4 cups of apples.
Mix the flour and sugar in a medium-sized bowl. Cut in the butter and 2 Tablespoons of solid vegetable shortening with a pastry blender or 2 knives, until the mixture resembles coarse crumbs. Sprinkle the water lightly over the flour mixture, 1 tablespoon at a time. (NOTE: Up to 4 Tablespoons of water may be used.) Stir lightly with a fork after each addition to distribute the moisture evenly. Press lightly to form a ball. Flatten into a 1-inch thick circle and wrap in plastic; refrigerate for about 1 hour or until firm enough to roll. Place the oven rack in the center of the oven and heat to 400 degrees F. (205 degrees C.). Have a 9-inch tart pan with a removable bottom ready. On a lightly floured surface, with a lightly floured rolling pin, roll the dough out to an 11-inch diameter circle. Line the bottom and sides of the tart pan with the dough, then prick all over with a fork. Press a 12-inch piece of foil snugly into the tart shell. Bake 10 minutes or until the shell is set but not browned. Remove the form from the oven and carefully lift off the foil. Reduce the oven temperature to 350 degrees F. (180 degrees C.). Lightly beat the egg whit in a small bowl with a fork until slightly foamy. Brush over the bottom and sides of the shell. Bake 1 minute to set the egg white. Cool to room temperature on a wire rack.
Arrange the apple slices, slightly overlapping, in a pinwheel fashion to cover the bottom of the tart shell. Whisk the cream, sugar, eggs and vanilla in a medium-sized bowl until well blended. Carefully pour over the apples. Bake 40 to 45 minutes at 350 degrees until the custard is set and the edges of the apples are lightly browned. Cool slightly in pan on a wire rack. Meanwhile in a small saucepan, stir the preserves over low heat until melted. Strain, then brush evenly over the apples. Cool to room temperature and remove the tart rim before serving.