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  • Almond Apple Tart

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    Almond Apple Tart
    Servings: 1
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 1 pkt refrigerated piecrusts - (15 ounce)
    • 6 1/2 Tbsp. butter or possibly margarine softened, divided
    • 4 ounce almond paste crumbled
    • 5 Tbsp. sugar divided
    • 1/4 c. brandy divided
    • 1/3 c. all-purpose flour plus
    • 2 Tbsp. all-purpose flour divided
    • 1 lrg egg
    • 1 tsp vanilla extract
    • 1/4 tsp almond extract
    • 2 med Granny Smith apples peeled, and thinly sliced
    • 1/2 c. apricot preserves
    • 1 Tbsp. whipping cream Sweetened whipped cream Sliced almonds Grnd cinnamon

    Directions

    1. Unfold piecrusts; stack on a lightly floured surface. Roll into a 12-inch circle. Fit into a 10-inch tart pan with removable bottom; trim excess pastry.
    2. Beat 4 Tbsp. butter, almond paste, 1 Tbsp. sugar, 2 Tbsp. brandy, 1/3 c. flour, and next 3 ingredients at medium speed with a mixer till blended; spread in crust.
    3. Toss together 2 Tbsp. sugar and apple; arrange in circles, overlapping slices, on top of filling.
    4. Cook preserves in a saucepan over low heat till melted. Pour through a fine wire-mesh strainer, discarding solids. Stir in 1 Tbsp. butter, remaining 2 Tbsp. brandy, and cream; drizzle over apples.
    5. Combine remaining 2 Tbsp. sugar and remaining 2 Tbsp. flour; cut in remaining 1 1/2 Tbsp. butter with a fork till blended. Sprinkle proportionately over apples.
    6. Bake at 400 degrees on bottom rack 40 min. Cold in pan on wire rack 15 min. Garnish, if you like.
    7. This recipe yields 1 (10-inch) tart.
    8. Yield: 1 tart

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