Recipe - Apple Brazil Nut Squares

PATTI VDRJ67A

PASTRY
2 cup Flour
3 tablespoon Sugar
Three fourths cup Butter or margarine; cut up
1 Egg; slightly beaten
1 tablespoon Fresh lemon juice
4 tablespoon Water; iced

FILLING
6 Egg yolks
Three fourths cup Sugar
1/8 teaspoon Salt
Three fourths cup Brazil nuts OR almonds;
pulverized
1/3 cup Dark OR light raisins
3 cup Tart appples; shredded
about 3 large
One half teaspoon Cinnamon
6 tablespoon Apricot jam
6 tablespoon Butter or margarine; melted

SERVE WITH
Slightly sweetened whipped
cream
Toasted slivered almonds

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 applenut

mixture. Bake at 350 for 25 minutes. Drizzle with melted butter. Return to
oven. Bake 1520 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