|¾ cup||Butter or margarine; cut up|
|1||Egg; slightly beaten|
|1 tablespoon||Fresh lemon juice|
|4 tablespoons||Water; iced|
|¾ cup||Brazil nuts -OR- almonds; pulverized|
|⅓ cup||Dark -OR- light raisins|
|3 cups||Tart appples; shredded about 3 large|
|6 tablespoons||Apricot jam|
|6 tablespoons||Butter or margarine; melted|
|Slightly sweetened whipped cream|
|Toasted slivered almonds|
PATTI - VDRJ67A
Mix flour and sugar in bowl. Cut butter into mixture until pieces are the size of peas. Blend the egg, lemon juice and 3 tbls water. Sprinkle over the dry ingredients. Toss with fork until four is moistened. Press into a ball. Add last tbls of water if needed. Roll pastry into a 9x13" baking pan, building the edge up about 1". In small bowl, beat egg yolks until fluffy. Add sugar and salt. Beat at high speed until thick and lemon colored. Blend in the nuts and raisins. Fold in the appples and cinnamon.
Spread apricot jam over the pastry. Top with apple-nut mixture. Bake at 350 for 25 minutes. Drizzle with melted butter. Return to oven. Bake 15-20 minutes longer until top is golden. Cut into squares.
Serve warm with slightly sweetened whipped cream and garnished with almonds.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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