"... And pluck till time and times are done; The silver apples of the moon; The golden apples of the sun." — Irish poet W.B. Yeats

Two Apple Brown Sugar Tart

1 (15-ounce) package refrigerated pie crusts
1 teaspoon all-purpose flour
1/2 cup chopped nuts
1/4 cup all-purpose flour
2 tablespoons granulated sugar
2 tablespoons firmly packed brown sugar
2 tablespoons butter or margarine
1/4 teaspoon brandy extract
1 large Granny Smith apple, cored and thinly sliced
1 large winesap apple, cored and thinly sliced
2 teaspoons butter or margarine, melted
2 teaspoons lemon juice
2 tablespoons apple jelly

1. Heat oven to 425°F (220°C).
2. Prepare pie according to package directions for filled one-crust pie using 10-inch tart pan with removable bottom. (Refrigerate remaining crust for later use).
3. Place prepared crust in bottom and up sides of pan. Trim edges. Do not prick crust. Partially bake crust for 10 minutes. If crust puffs up, gently press back to bottom and sides of pan with back of wooden spoon.
4. In a small bowl combine nuts, 1/4 cup flour, sugars and butter with fork. Stir in brandy extract. Sprinkle sugar mixture evenly over bottom of pie crust-lined pan. Arrange apple slices over nut mixture alternating red and green apple slices. Bake for 20 minutes.
5. Combine melted butter, lemon juice and apple jelly; brush over tart just before serving.

Makes 8 servings.

Recipe and photo courtesy of the Washington Apple Commission.