INGREDIENTS

INSTRUCTIONS

Preheat oven to 375 degrees.  To make the crust, combine the almond
flour, butter, sugar, and  cinnamon in the bowl of an electric mixer
fitted with the paddle  attachment. At medium speed, cream together the
ingredients until  smooth, about 2 minutes. Place the almond mixture on
a 9 by 12-inch  rectangle of parchment paper and cover with an
identical piece of  parchment. Flatten then roll out the almond dough
with a rolling pin  to an even thickness of about 1/4-inch, extending
to the edges of the  parchment. Cover with waxed paper and refrigerate
for at least 20 to  To make the pastry cream, in a mixing bowl, combine
the sugar, flour,  cornstarch and egg. Whisk well until incorporated
and light. In a  small, heavy bottomed saucepan, bring the milk and
vanilla bean to a  boil over medium heat, then remove from the stove.
Temper the egg  mixture by ladling 1/4 cup of the hot vanilla milk to
the bowl and  stirring well. Pour the warmed egg mixture into the pan
with the  milk, return it to the medium heat and whisk continuously
until the  pastry cream is boiling and thick. Ladle the hot pastry
cream through  a strainer and into a bowl. Cover the surface with
plastic wrap and  chill over a bowlful of ice water or in the
refrigerator.  To assemble the tart, place one sheet of the puff pastry
on a cookie  sheet lined with parchment paper. Crimp the edges of the
puff pastry  to create a 1/4-inch lip around the border. Spread the
pastry cream evenly over the surface of the pastry. Layer the sliced
apples atop the pastry cream in a circular pattern, taking care to
cover the cream fully. Peel away the paper from the almond crust and
mold the crust over the sliced apples, covering them completely. The
tart can be prepared to this point, covered and refrigerated, up to
one day ahead of time.  Bake the tart for 30 to 40 minutes until golden
brown and bubbly.  Serve piping hot and top each portion with whipped
cream, creme  fraiche or your favorite ice cream. (Our favorite is
butter brickle!)  Yield: 6 to 8 servings  Recipe by: Cooking Live Show
#CL8972  Posted to MC-Recipe Digest V1 #810 by "Angele and Jon Freeman"
<jfreeman@netusa1.net> on Sep 26, 1997

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 1293
Calories From Fat: 223
Total Fat: 25.7g
Cholesterol: 215.1mg
Sodium: 195.9mg
Potassium: 775.6mg
Carbohydrates: 263.5g
Fiber: 8.1g
Sugar: 209.9g
Protein: 17.9g