Rustic Spiced Apple Tart

Ingredients

• 1.5 pounds braeburn apples peeled sliced
• 1 large eggs lightly beaten
• 1 tablespoon flour all-purpose
• 0.3 teaspoon ground allspice 
• 0.3 cup pear preserves 
• 14.1 oz piecrusts refrigerated
• 0.5 cup sugar 
• 1 tablespoon sugar 
• 1 teaspoon vanilla extract 
• 8 servings buttermilk whipped cream 

Equipment

• bowl
• baking sheet
• baking paper
• oven
• wire rack
• slotted spoon

Directions

1. Preheat oven to 35
2. Stir together first 5 ingredients in a large bowl.
3. Let stand 30 minutes, stirring occasionally. Stir in flour.
4. Unroll and stack piecrusts on parchment paper.
5. Roll into a 12-inch circle. Mound apple mixture in center of piecrust using a slotted spoon (mixture will be slightly runny), leaving a 2- to 2 1/2-inch border. Fold piecrust border up and over fruit, pleating as you go, leaving an opening 5 inches wide in center.
6. Drizzle apples with any remaining juice in bowl.
7. Brush piecrust with egg, and sprinkle with 1 Tbsp. sugar. Slide parchment paper onto a baking sheet.
8. Bake at 350 for 50 to 55 minutes or until filling is bubbly and crust is golden brown. Cool on a baking sheet on a wire rack 30 minutes.
9. Serve warm with Buttermilk Whipped Cream.