CARAMELIZED APPLE TART
My apple tart is blushing. Minutes before it was finished baking, I realized I didn't have any apricot jam to melt as a glaze and brush over the apples once pulled from the oven. I ended up combining a little orange marmalade, a little currant jelly and a big splash of amaretto, warming it gently over a low flame and then brushing onto the tart. I recommend however, unless you also want a blushing tart, having apricot jam on hand and using that instead of my strange concoction. Although it tasted fine, I'm a purist and the apples just shouldn't be pink!