Directions

1. Preheat the oven to 400 F. 
2. Take the pie crusts out of the refrigerator to sit for 15 to 20 minutes to bring them to room temperature.
3. Line a half-sheet pan with parchment paper so that it slightly overhangs the sides of the pan.
4. Roll each pie crust separately so they are more oval than round. Place them on the sheet pan so that they overlap in the middle. Trim off the edge of each pie dough toward the middle to square them up. Then use your finger and a touch of water to blend them together to form one cohesive crust.
5. Use the dough scraps to even out the dough around the outside edges.
6. Starting at one corner of the pie crust, layer the apple slices like shingles moving diagonally down the crust until the crust is covered, keeping a quarter-inch border.
7. Fold the crust in while pinching it all around the tart.
8. In a small bowl, combine the sugar and the spices. Sprinkle the mixture over the apples.
9. Dot the tart with the cold diced butter.
10. Bake for 30 minutes and check to see if the crust is light brown. If not, add an additional 10 to 15 minutes, checking regularly. Turn the pan once half-way through baking.
11. Remove tart from oven and place on a cooling rack.
12. Put the apricot preserves in a microwave safe measuring cup and add the Grand Marnier. Microwave for 30 seconds and stir. Repeat until preserves have melted together with the Grand Marnier to make a glaze.
13. Use a pastry brush to glaze the tart, both apples and crust alike.
14. Let the tart cool for 15 to 20 minutes. Serve warm with Tahitian vanilla bean gelato.