French Apple-Almond Tart

Recipe Ingredients

		**crust**
2		Egg yolks (large)
2 tablespoons	30ml	Calvados or brandy
1 1/4 cups	78g / 2.8oz	All-purpose flour
2 tablespoons	30ml	Sugar
1/4 teaspoon	1.3ml	Salt
9 tablespoons	135ml	Chilled unsalted butter - cut into 1/2" pieces
		**filling**
1 1/4 cups	116g / 4.1oz	Blanched slivered almonds
3/4 cup	148g / 5.2oz	Sugar - plus 2 tablespoons
2 cups	396g / 13oz	Eggs (large)
3 tablespoons	45ml	Calvados or brandy
1 teaspoon	5ml	Vanilla extract
1/2 teaspoon	2.5ml	Almond extract
1/4 teaspoon	1.3ml	Salt
6 tablespoons	90ml	Unsalted butter - room temperature
3		Tart green apples - peeled, quartered, core
1/4 cup	59ml	Apricot preserves

Recipe 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 400F.

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 350F. 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.

Source:
"Bon Appetit" magazine, 10/97

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