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Applealmond Tart

Author/Submitted by:
Servings: 8
Categories: Desserts / Pies & Pastries

1 1/2  c  Flour
2  tb  Sugar
1/2  ts  , salt
1/2  c  Butter, chilled, cut into
    -small pieces, 1 stick
3  tb  , water, ice
3/4  c  Almonds, whole, about 3 oz.
3  x  Crackers, zweiback
1/2  c  Sugar
3  x  Baling apples, such as
    -Cortland/Granny Smith
3  tb  Butter, chilled

To prepare crust, in a large bowl, mix together flour, sugar, and salt. Using a pastry blender or 2 knives, cut butter into flour mixture until coarse crumbs form. Add water, 1 tablespoon at a time, tossing with a fork, until dough forms. Shape dough into a disk, wrap in plastic wrap, and chill in the refrigerator for 1 hour. Meanwhile, prepare filling. In a food processor fitted with metal blade, process nuts until ground, 10 seconds. Add the zweiback crackers and sugar. Process until finely ground, 20 seconds. Preheat the oven to 425 degrees. Grease a baking sheet. On a lightly floured surface, using a lighlty floured rolling pin, roll the dough into a 12" circle. Place on the prepared baking sheet. Sprinkle with half the nut mixture to within 1 inch of the edge. Core and slice apples. Arrange in a circular pattern over the nut mixture. Sprinkle apples with the remaining nut mixture. Dot with butter. Fold up edges of dough over filling and pinch to crimp. Bake the tart for 25 minutes. Reduce the oven temperature to 375 degrees. Bake until the filling is bubbly and the crust is golden, about 10 minutes. If the pastry browns too quickly, cover with aluminum foil. Transfer the baking sheet to a wire rack to cool for 10 minutes. Serve warm. <Great American Home Baking 07-29>

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