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Name: French Apple-Almond Tart
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 12
Cuisine: French
Ingredients: 1 ts Vanilla extract; 2 tb Sugar; 9 tb Chilled Unsalted Butter; Cut; 2 lg Eggs; 1 1/4 c All-purpose flour; 6 tb Unsalted Butter; Room; 2 tb Calvados Or Brandy; 1/4 c Apricot Preserves; 2 lg Egg yolks; 3/4 c Sugar; Plus 2 Tablespoons; 1/4 ts Salt; 3 Tart Green Apples; Peeled,; 1/2 ts Almond extract; 3 tb Calvados Or Brandy; 1/4 ts Salt; 1 1/4 c Blanched Slivered Almonds

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INGREDIENTS

1 ts Vanilla extract
2 tb Sugar
9 tb Chilled Unsalted Butter; Cut
2 lg Eggs
1 1/4 c All-purpose flour
6 tb Unsalted Butter; Room
2 tb Calvados Or Brandy
1/4 c Apricot Preserves
2 lg Egg yolks
3/4 c Sugar; Plus 2 Tablespoons
Crust
1/4 ts Salt
FILLING
3 Tart Green Apples; Peeled,
1/2 ts Almond extract
3 tb Calvados Or Brandy
1/4 ts Salt
1 1/4 c Blanched Slivered Almonds

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

NOTES

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French Apple-Almond Tart

1 ts Vanilla extract
2 tb Sugar
9 tb Chilled Unsalted Butter; Cut
2 lg Eggs
1 1/4 c All-purpose flour
6 tb Unsalted Butter; Room
2 tb Calvados Or Brandy
1/4 c Apricot Preserves
2 lg Egg yolks
3/4 c Sugar; Plus 2 Tablespoons
 Crust
1/4 ts Salt
 FILLING
3 Tart Green Apples; Peeled,
1/2 ts Almond extract
3 tb Calvados Or Brandy
1/4 ts Salt
1 1/4 c Blanched Slivered Almonds

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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Nutrition

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Serving Size: 1 Serving (110g)
Recipe Makes: 12 Servings

Calories: 316
Calories from Fat: 162 (51%)

Amt Per Serving		% DV

	Total Fat 17.9g	24 %
	Saturated Fat 4.1g	20 %
	Monounsaturated Fat 9.1g
	Polyunsanturated Fat 3.4g
Cholesterol 456mg		140 %
Sodium 241.3mg		8 %
Potassium 208.4mg		5 %
Total Carbohydrate 23.3g		7 %
	Dietary Fiber 2g	8 %
	Sugars, other 21.3g
Protein 13.5g		19 %
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Calories per serving: 316

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