Preparation

• Roll the dough into a round 1/8 inch thick on a floured surface, drape it over a rolling pin, and fit it into a 10-inch shallow flan pan with a removable ring.
  Press the dough firmly into the pan and cut off any excess with the floured rolling pin.
  Freeze any leftover dough for future use.
  Preheat oven to 425 degrees. Peel and core the apples. Slice into very thin slices.
  Cover and spread pie crust with apple sauce. Arrange sliced apples over apple sauce.
  Brush apples with butter and sprinkle sugar over apples. Bake the tart at the lowest rack for 30 to 40 minutes or until apples are tender and golden brown.
  Remove the tart from the pan and transfer to a rack. In a small saucepan, melt apricot jam with Kirsch or water.
  Strain apricot over apple. Spread evenly to form a glaze. Serve at room temperature.