Cream butter and sugar. Beat egg up well and add oil. Add flour and dry ingredients. This can all be done gradually in a food processor until the dough forms a ball . Let dough stand in fridge (if you have time) which will make it easier to work with. Leave a handful of dough for the topping. Using your fingers, press the rest of the dough into a 9" pyrex pie plate (which you have sprayed with Pam) - going up the sides and crimping with a fork. Using a fork, prick holes all over the base of the pie. Shake a little flour over the dough (these steps prevent sogginess) and then spoon on about 2 tsp of apricot jelly. In a separate bowl mix up the filling. Pre-cook/ soften some golden delicious apples that have been sliced (about 5) and mix them with about 1/2 C. raisins (optional), some brown sugar (about 1/4 C.) and cinnamon (about 2 T.). You can add 1 tsp. tapioca to thicken the juices (optional). If you like , add 1/4 tsp. ground cloves. Using the left over dough which should be cold or even frozen, grate this over the apples to form a crumb-like topping. Sprinkle a little more brown sugar on top. Bake at 350 for about 30 mins until golden in color.
You can also freeze the uncooked tart and then bake - will take a little longer.
Ingredients
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CRUST INGREDIENTS
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4 ounces butter/pareve margarine
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2 tablespoons canola oil
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1/2 cup sugar
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2 teaspoons baking powder
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2 teaspoons Vanilla
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1 egg
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2 cups flour
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pinch of salt
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Filling Ingredients
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2 tablespoons apricot jelly
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5 golden delicious apples, sliced
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1/2 cup raisins, optional
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1/4 cup brown sugar
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2 tablespoons cinnamon
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1 teaspoon tapioca, optional
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