French apple-almond tart

12 Servings

Ingredients

Quantity Ingredient
2 larges Egg Yolks
2 tablespoons Calvados Or Brandy
1¼ cup All-Purpose Flour
2 tablespoons Sugar
¼ teaspoon Salt
9 tablespoons Chilled Unsalted Butter; Cut Into 1/2\" Pieces
1¼ cup Blanched Slivered Almonds
¾ cup Sugar; Plus 2 Tablespoons
2 larges Eggs
3 tablespoons Calvados Or Brandy
1 teaspoon Vanilla Extract
½ teaspoon Almond Extract
¼ teaspoon Salt
6 tablespoons Unsalted Butter; Room Temperature
3 Tart Green Apples; Peeled, Quartered, Cored, Cut Into 1/8\" Wedges
¼ cup Apricot Preserves

Directions

CRUST

FILLING

FOR CRUST: Stir egg yolks and Calvados in a small bowl to blend. Combine flour, sugar and salt in processor. Add butter; cut in, using on/off turns, until butter is size of small peas. With machine running, add yolk mixture.

Process until large moist clumps form. Gather dough into ball; flatten into disk. Wrap dough in plastic; refrigerate until cold, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let soften slightly before rolling out.) Roll out dough on lightly floured surface to 14" round. Transfer to 11" diameter tart pan with removable bottom. Fold overhand in and press, forming double-thick sides. Chill while making filling.

FOR FILLING: Combine almonds, ¾ cup sugar, eggs, 1 Tablespoon Calvados, extracts and salt in processor. Blend until soft paste forms. Add 4 T butter, blend 10 seconds. Spread in crust. Chill until firm, about 45 minutes.

Meanwhile, stir apples, 1 Tablespoon Calvados and 1 Tablespoon sugar in large bowl. Let stand 30 minutes.

Preheat oven to 400 degrees. Drain apples; overlap in concentric circles atop filling. Melt 2 Tablespoons butter; brush over apples. Sprinkle with 1 Tablespoon sugar.

Bake tart 15 minutes. Reduce temperature to 350 degrees. Bake until apples are tender, about 45 minutes. Transfer to rack. Stir preserves and 1 Tablespoon Calvados in small saucepan over low heat until preserves melt.

Strain into small bowl; brush over apples. Cool.

NOTES : Can be made 8 hours ahead. Let stand at room temperature.

Recipe by: "Bon Appetit" magazine, 10/97 Posted to MC-Recipe Digest V1 #826 by LBotsko@... on Oct 4, 1997

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