In New South Wales, Australia, in the 1850's, Mrs. Thomas Smith discared some Tasmanian French crab apples along a creek bank. From these, grew a chance seedling that was the original ancestor of today's Granny Smith apples. The popularity of Grannies derives from their tart flavor and firm flesh. They are bright to light green in color, often with a pink blush. Mainly eaten out of hand, this zesty apple is excellent for salads, pies, tarts, and other desserts.

Beat butter and sugar until fluffy. Beat in egg and salt. Gradually stir in flour until soft dough is formed; cover tightly and refrigerate 30 minutes. Roll dough on lightly floured surface to 10-inch square; cut into four 5-inch squares. Turn up 1/4-inch edge all around; place on baking sheet. Arrange apples slices over pastry; sprinkle with sugar. Bake at 375 degrees F. about 15 to 20 minutes. Brush apples with marmalade; return to oven for 1 to 2 minutes.