Recipe - French Apple-Almond Tart

CRUST
2 lg Egg Yolks
2 tablespoon Calvados Or Brandy
1 One fourth cup AllPurpose Flour
2 tablespoon Sugar
One fourth teaspoon Salt
9 tablespoon Chilled Unsalted Butter; Cut
Into 1/2" Pieces

FILLING
1 One fourth cup Blanched Slivered Almonds
Three fourths cup Sugar; Plus 2 Tablespoons
2 lg Eggs
3 tablespoon Calvados Or Brandy
1 teaspoon Vanilla Extract
One half teaspoon Almond Extract
One fourth teaspoon Salt
6 tablespoon Unsalted Butter; Room
Temperature
3 Tart Green Apples; Peeled,
Quartered, Cored, Cut Into
1/8" Wedges
One fourth cup Apricot Preserves

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 doublethick sides. Chill while making filling.

FOR FILLING: Combine almonds, Three fourths 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 MCRecipe Digest V1 #826 by LBotsko@aol.com on Oct 4, 1997