Apple Cherry Tart

To make the crust, adjust 1 oven rack to the lowest position and the second rack about 5” from the broiler element. Heat oven to 350⁰ F. Stir together flour, sugar and salt in a small bowl. Add melted butter and stir until dough forms. Press dough smoothly and evenly on the bottom and up the sides of a 9” tart pan. Place pan on a wire rack set on a baking sheet and bake on lowest rack until golden brown, 30-35 minutes. Set aside.For the filling, cover the dried cherries with boiling water and soften until ready to use. Cut 5 apples into quarters and each quarter into 4 slices (each apple should yield 16 slices). Melt 1 Tablespoon butter in a large skillet over medium heat. Add apple slices, and water and stir to combine. Cover and cook, stirring occasionally until apples begin to turn translucent and slightly pliable, about 5 minutes. Spread apples on a plate in a single layer to cool. Pour any accumulated liquid from the skillet.While the apples cook, microwave apricot preserves until fluid, 30 seconds to 1 minute. Strain 3 Tablespoons of preserves through a small mesh strainer and set aside for step 7.Cut remaining apples into ½” cubes. Melt remaining 2 Tablespoons butter in skillet. Add drained cherries, remaining un-strained apricot preserves, cubed apples, Chinese 5-spice and salt to skillet. Cover and cook, stirring occasionally until apples are soft, about 10 minutes. Mash apples to puree with a fork or potato masher. Continue to cook, uncovered until most of the liquid has evaporated and puree is reduced to about 2 cups, about 5 minutes.Transfer puree to tart shell and smooth. Arrange apple slices, tightly overlapping in concentric circles with outside curve of slices pointing up (see photo above). Bake tart, still on wire rack in baking sheet, on lowest rack for about 30 minutes. Remove tart from oven and heat broiler.While broiler heats, warm reserved strained preserves in microwave until fluid, about 30 seconds. Brush over apples, avoiding tart crust. Broil tart, checking every 30 seconds, and moving if necessary until apples are caramelized, about 2 minutes total. Let tart cool for 1 ½ hours before removing ring and slicing.