Loretta's French Apple Tart

   1 1/2 sticks of COLD Butter (cut into small pieces)
   2 Cups of Flour
   1/2 Teaspoon Sea Salt
   3 Apples
   8 ounces Apricot Jam
   2 Teaspoons real Almond extract  (OPTION: use Rum instead)

Work the butter, flour, and salt together with your fingers. Add 5-6 Tablespoons of ICE water, and mix well. Roll this mixture out in the shape of a cookie sheet. Cover a cookie sheet with parchment paper, and place on the rolled pastry.

Preheat oven to 375 degrees.

Slice 3 apples thinly, arranging them in rows on the pastry. Bake for 50 minutes at 375 degrees. While the pastry is baking, mix 8 ounces of apricot jam in a blender with 2 teaspoons of real almond extract. If you are in a festive mood, substitute 2 teaspoons of rum for the almond extract. Heat this mixture over a low flame for 5 minutes.

Take the pastry out of the oven...drizzle the apricot mixture over the entire surface of the pastry. Allow to cool for a few hours, and ENJOY!