Pink-Applesauce Tart

Preheat oven to 375 degrees. Roll out dough on a lightly floured surface to a 1/8-inch thickness. Fit into a 10-inch tart pan with a removable bottom. Trim edge of dough flush with top of pan. Prick bottom of dough with a fork. Freeze 15 minutes. Line crust with parchment; fill with dried beans or pie weights.

Bake until edges are set and golden, about 25 minutes. Carefully remove paper and beans. Bake until bottom is dry and golden, about 10 minutes more. Let cool completely in pan on a wire rack. Increase oven temperature to 400 degrees.

Meanwhile, combine sugar, butter, and salt in a small saucepan. Cook over medium-high heat, stirring until sugar dissolves, about 3 minutes. Add 1 tablespoon Calvados and simmer 30 seconds. Stir in applesauce.

Spread applesauce mixture evenly in cooled tart shell. Core apples, then use a mandoline or a very sharp knife to slice into almost paper-thin rings. Arrange apples over applesauce mixture, overlapping slices in concentric circles from the center out, to completely cover tart. Bake until apples are crisp-tender, about 15 minutes.

Combine jelly and remaining 1 tablespoon Calvados in a small saucepan. Simmer over medium heat, stirring occasionally, until slightly thickened, about 3 minutes. Brush glaze over apples. Let cool completely in pan on a wire rack. Unmold and serve. Tart can be stored in refrigerator up to 1 day.