CRUST:

1 c. and 1 tbsp. flour
1/4 lb. butter
2 tbsp. sugar
1 egg yolk

FILLING:

4 tart sweet apples, unblemished (Mcintosh, Granny Smith)
1/2 c. sugar
2 tbsp. butter
1/3 c. apple jelly

Preheat oven to 400 degrees.

CRUST: Knead ingredients and press into bottom of tart or pie pan.

FILLING: Peel apples and cut into quarters. Cut away and discard cores, trim off and reserve ends of the quarters. Chop these pieces so that there are about 1/2 cup. Cut quarters lengthwise into slices. Scatter the chopped apple ends over the pie shell. Arrange the apple slices in concentric circles starting at the outer layer and working to the center. Sprinkle apples with the sugar and dot with butter. Place pie in oven and bake for 15 minutes. Reduce heat to 375 degrees and bake for 25 minutes. Heat apple jelly over low heat, stirring until melted. Brush jelly over top of tart. Serve warm or cold.