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Ingredients

Directions

  • Heat oven to 400°F. Lightly flour large baking sheet.

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  • Press preserves through fine-mesh sieve into small saucepan; cover and set aside.

  • Prepare piecrust mix for 2-crust pie, using 1/3 cup sugar, following package directions.

  • On lightly floured surface, shape piecrust dough into a block. Roll dough out into 12 x 11-inch rectangle. Roll up dough on rolling pin; unroll onto baking sheet.

  • Starting at center of top of rectangle, using tip of small paring knife, lightly outline dough into shape of Christmas tree with stand, making 3 branch indentations, about 1-inch deep on each side of tree. Cut out; reserve trimmings. Using about one-quarter of the trimmings, with hands on floured surface, roll into 22-inch rope. Place rope on one side of tree, following outer edge of tree. Repeat with another quarter of trimmings; attach to other side of tree. Pinch edge of tree together with rope to adhere; with fingers, flute as for piecrust.

  • Gather remaining trimmings. On lightly floured surface, roll out dough. Cut out star with 2-3/8-inch cookie cutter. Cover star with dampened paper toweling.

  • Heat oven to 400°F. Toss apples with lemon juice in bowl. Arrange over tree, overlapping slightly to fill in.

  • Heat preserves just until hot and bubbly. Brush apple slices and star, using half the preserves. Place star on sheet. Sprinkle apples with 1 tablespoon sugar.

  • Bake tart and star in 400°F oven 20 to 25 minutes, until crust is golden, apples tender. Remove star when golden. If parts of crust brown too quickly, cover with pieces of foil.

  • Brush underside of star with apricot preserves for glue. Place star on top of tree.

Nutrition Facts

296 calories; 3 g total fat; 0 mg cholesterol; 299 mg sodium. 45 g carbohydrates; 3 g protein;

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