Recipe Directions
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Ingredients
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Crust
1 1/4 cup all purpose flour
1/4 cup ground toasted hazelnuts or almonds
1/8 tsp. salt
1/4 cup granulated sugar
1/2 cup cold unsalted butter
2 egg yolks, lightly beaten
1 tsp. vanilla or juice of 1 lemon plus rind
Filling
4 tart cooking apples, peeled and thinly sliced
1/2 cup granulated sugar
1 tbl. lemon juice
2 tbl. water
1/4 slivered blanched almonds
2 tbl. marmalade or apple jelly
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Directions
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Measure flour, nuts, salt and sugar into large bowl. Cut in butter until mixture resembles coarse crumbs. Stir in the egg yolks and vanilla. Gather into a ball; roll on lightly floured surface until it fits a nine inch tart pan with removable bottom. With a fork, prick the surface. Chill 30 minutes.
In a small heavy saucepan, combine two cups of apple slices, one-fourth cup of the sugar, the lemon juice and water. Cook over medium low heat, stirring frequently, until apples are soft, about twenty minutes. Set aside to cool. Preheat oven to 350’ F. Bake tart shell for 10 minutes.
Remove from oven to wire rack. Spread with cooked apple filling.
Toss remaining apple slices with remaining sugar. Arrange in decorative pattern on top. Sprinkle with almonds. Return to oven; continue to bake for 35 minutes or until apples are tender. Place tart under broiler, three to four inches from the heat, until apples are lightly browned. Remove to wire rack.
In a small saucepan, warm the marmalade. Brush over finished tart. Cool before slicing.
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Yield
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Makes six servings
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