| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
French |
Dessert |
8 |
Servings |
INGREDIENTS
| 3/4 |
c |
All-purpose flour |
| 1/3 |
c |
Confectioner's sugar |
| 1 1/2 |
oz |
Butter |
| 1 |
lg |
Egg |
| 4 1/2 |
oz |
Butter |
| 3/4 |
c |
Sugar |
| 2 |
lg |
Eggs |
| 1 |
c |
Almond powder |
| 3/4 |
c |
Cake flour |
| 2 |
tb |
Vanilla extract |
| 2 |
md |
Tart apples |
INSTRUCTIONS
DOUGH
FILLING
To make the dough, mix the flour, confectioner's sugar and 1 1/2 ounces
butter until a crumbly mixture forms. Add 1 egg and mix until it is
absorbed. For the filling, mix 4 1/2 ounces butter, sugar and 2 eggs into a
smooth paste. Gradually add the almonds, cake flour and vanilla extract.
Make a smooth paste. Peel, core, quarter and thin slice apples; save them
in orange juice to prevent browning. Roll out dough and lay in 9" tart pan,
and perforate the bottom to prevent unnecessary bubbles. Spread in filling
and layer on apples in decorative manner. Bake at 350 F for 15 to 20
minutes or until filling is done. Glaze with melted apricot jelly or apple
jelly for a pretty appearance. Garnish with vanilla, cinnamon or almond ice
cream and/or a complementary sauce.
Date: 06 Jun 96 12:50:17 EDT
From: "Glen T. Greenman" <102724.3265@compuserve.com>
Recipe By : The Disney Institute
MM-Recipes Digest V3 #157
From the MealMaster recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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