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French Apple-almond Tart
Author/Submitted by: "Bon Appetit" magazine, 10/97
Servings: 12
Categories:
Desserts
/
Pies & Pastries
/
Tarts
Ingredients:
**Crust** 2
Large
Egg Yolks 2
Tablespoons
Calvados Or Brandy 1 1/4
Cups
All-Purpose Flour 2
Tablespoons
Sugar 1/4
Teaspoon
Salt 9
Tablespoons
Chilled Unsalted Butter,
Cut Into 1/2" Pieces
**Filling** 1 1/4
Cups
Blanched Slivered Almonds 3/4
Cup
Sugar,
Plus 2 Tablespoons
2
Large
Eggs 3
Tablespoons
Calvados Or Brandy 1
Teaspoon
Vanilla Extract 1/2
Teaspoon
Almond Extract 1/4
Teaspoon
Salt 6
Tablespoons
Unsalted Butter,
Room Temperature
3
Tart Green Apples, Peeled, Quartered,
Cored, Cut Into
1/8" Wedges
1/4
Cup
Apricot Preserves
Directions:
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, 3/4 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.
Can be made 8 hours ahead. Let stand at room temperature.
Can be made 8 hours ahead. Let stand at room temperature.
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