Preheat oven to 400-degrees.
In a small bowl, mix the applesauce, 1 teaspoon ground cinnamon, and tapioca. Set aside while preparing the crust.
Add the vanilla and eggs to the butter mixture, and blend to combine.
Add the flour, salt, and ¼ teaspoon ground cinnamon to the mixing bowl and blend until a soft dough forms.
Add 3/4's of the dough into a prepared 12" tart pan, or a 9 x 13 baking pan that has been sprayed liberally with baking spray.
Press the dough evenly over the base of the prepared pan, and if using a tart pan, press the dough evenly up the sides of the pan.
Spread the prepared applesauce evenly over the crust.
With the remaining dough, roll out long ropes and lay them in a cross hatch pattern on top of the applesauce. *Note - be gentle with the dough ropes. A gentle touch works better than a heavy hand.
Cool on a cooling rack for 30 minutes and then carefully remove the sides from the tart pan (if using), and allow to cool completely before dusting with confectioners sugar.
Chill until ready to serve. Serve chilled or at room temperature.
Tools and equipment;
12" square tart pan OR 9 x 13 baking dish, large bowl, hand mixer, OR stand mixer with paddle attachment, baking spray, measuring cups, measuring spoons, wooden spoons or spatula, cooling rack, baking sheet, small bowl.