Citrus Apple Tart
1 prepared 9-inch single pie crust
4 medium Granny Smith apples (about 2 pounds)
1/2 cup sugar
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
2 tablespoons butter, diced
1/4 cup sweet orange marmalade
Roll out dough and place in 9-inch tart pan with removable bottom. Press to fit without stretching dough. Trim edges even with tart pan. Chill until ready to fill. Heat oven to 350°F.
Peel and core apples. Cut in half, end-to-end. Slice apples crosswise into 1/4-inch-thick slices. Combine sugar, cinnamon and salt in large bowl. Add apple slices and toss to coat.
Randomly place about 1/2 of apples into bottom of crust in two layers, cutting apples as necessary to fill all gaps. Arrange row of apples lengthwise along outside edge of pan, overlapping the slices about 1/8 inch. Fill in center with smaller pieces of apples. Dot with butter.
Bake for 55 to 65 minutes, or until apples are fork-tender and edges of apples begin to brown. Cool on wire rack.
Heat marmalade in small microwave-safe bowl on high for 20 seconds; stir. Brush marmalade over tart.