Sour Cream-Apple Tart

• For Crust
• all-purpose flour↗1 cup
• sugar↗1⁄4 cup
• well-chilled unsalted butter (1 stick)↗1⁄2 cup

  (1 stick)

• egg↗1
• chopped walnuts1⁄2 cup
• apricot jam↗1⁄2 cup

  heated and strained

• For Filling
• tart apples, peeled, cored and thinly sliced↗2 1⁄2 lbs

  peeled, cored and thinly sliced

• fresh lemon juice↗1 -2 tablespoon
• unsalted butter↗3 tablespoons
• sugar↗1⁄4 cup
• brown sugar, firmly packed↗1⁄4 cup

  firmly packed

• raisins↗1⁄2 cup
• ground cinnamon↗1 teaspoon
• teaspoon grated lemon peel3⁄4
• For Topping
• cups sour cream↗2
• cup whipping cream↗1⁄4
• eggs↗2
• cup sugar↗1⁄4
• teaspoon vanilla↗1⁄2
• finely chopped walnuts

Step-by-step instructions

1. 1

   For Crust.

2. 2

   Preheat oven to 375 degrees.

3. 3

   Mix flour and sugar in medium bowl;cut in butter using pastry blender or 2 knives until mixture resembles coarse meal.

4. 4

   Blend in egg, stir in walnuts and pat dough into bottom and 1/2 inch up sides of 10-inch springform pan.

5. 5

   Bake until golden brown, 20 to 25 minutes.

6. 6

   Cool and spread with warm jam.

7. 7

   For Filling.

8. 8

   Toss apples with lemon juice to taste.

9. 9

   Melt butter in large skillet over low heat.

10. 10

    Add apples and both sugars and stir to mix.

11. 11

    Cover and cook until apples are just tender, 10 to 12 minutes.

12. 12

    Uncover, increase heat to medium-high and cook until liquid has evaporated, 7 or 8 minutes.

13. 13

    Stir in raisins, cinnamon and peel; cool.

14. 14

    For Topping.

15. 15

    Preheat oven to 350 degrees.

16. 16

    Beat sour cream, whipping cream.eggs,sugar and vanilla in bowl.

17. 17

    Spoon filling into crust.

18. 18

    Very slowly pour topping over, lifting apples so topping seeps through.

19. 19

    Bake until topping is consistancy of cooked custard, 35 to 40 minutes.

20. 20

    Sprinkle top edge of tart with chopped walnuts.

21. 21

    Cool to room temperature; refrigerate at least 8 hours or overnight.

22. 22

    Serve chilled.