Normandy Tart

This fall, I got a little bit behind in both using all the apples I had, and in writing about it. These apples were destined to be homemade applesauce:

Once they were peeled and chopped, I added a bit of water and let them cook until they were mashable:

Next up? A shortbread cookie-like tart crust:

I filled the crust with the cooled applesauce:

And layered thinly sliced apples above the applesauce, using a firmer cooking apple that would hold shape through baking:

After a quick glaze, the tart was baked...and eaten.