Apple Tart (Makes 8 servings) Crust 1 cup all-purpose flour 1 cup sugar 1 tsp. baking powder ¼ cup butter melted 1 egg, lightly beaten 1 tsp. vanilla extract Filling And Topping 3 tbs sugar 3 tbs. butter 1 ½ tsp. ground cinnamon 2 eggs 4 apples, preferably McIntosh or Jonathan, peeled, cored and cut in ¼" thick slices ½ cup apricot jam Vanilla ice cream, optional Preheat oven to 350 degrees. Butter 9" springform pan. For crust, combine flour, sugar and baking powder. Stir in butter, egg and vanilla until dough forms. Press into bottom of pan. Bake 15 minutes or until set. Cool in pan on rack 10 minutes. Meanwhile, for filling and topping in pot over medium heat combine sugar, butter and cinnamon; cook until butter and sugar melt. Remove from heat. In medium bowl lightly beat eggs; slowly whisk in 1/3 of hot butter mixture until combined. Whisk egg mixture back into pot until combined. Over medium heat cook, whisking constantly, until mixture thickens slightly, 1-2 minutes. Remove from heat. Arrange apples in concentric circles over crust; pour custard mixture over. Bake 20-25 minutes or until apples are softened and custard is set. In small pot over low heat cook jam until melted; strain. Brush over top of tart. Serve with ice cream, if desired.