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French Apple-almond Tart

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CATEGORY CUISINE TAG YIELD
Eggs French Desserts 12 Servings

INGREDIENTS

2 Egg Yolks
2 T Calvados Or Brandy
1 1/4 c All-Purpose Flour
2 T Sugar
1/4 t Salt
9 T Chilled Unsalted Butter, Cut
Into 1/2" Pieces
1 1/4 c Blanched Slivered Almonds
3/4 c Sugar, Plus 2 Tablespoons
2 Eggs
3 T Calvados Or Brandy
1 t Vanilla Extract
1/2 t Almond Extract
1/4 t Salt
6 T Unsalted Butter, Room
Temperature
3 Tart Green Apples, Peeled
Quartered Cored Cut
Into
1/8" Wedges
1/4 c Apricot Preserves

INSTRUCTIONS

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.
NOTES : Can be made 8 hours ahead.  Let stand at room temperature.
Recipe by: "Bon Appetit" magazine, 10/97  Posted to MC-Recipe Digest V1
#826 by LBotsko@aol.com on Oct 4, 1997

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