|Flour||240 Milliliter (1 Cup)|
|Almond paste||60 Milliliter (1/4 Cup)|
|Brown sugar||30 Milliliter (2 Tablespoon)|
|Egg||1 , beaten|
|Butter||75 Milliliter, softened (5 Tablespoon)|
|Eggs||2 , separated|
|Sugar||180 Milliliter (3/4 Cup)|
|Lemon juice||80 Milliliter (1/3 Cup)|
|Skim milk||80 Milliliter (1/3 Cup)|
|Flour||30 Milliliter (2 Tablespoon)|
|Poppy seeds||15 Milliliter (1 Tablespoon)|
|Butter||15 Milliliter, softened (1 Tablespoon)|
|Lemon peel||5 Milliliter, finely grated (1 Teaspoon)|
|Apples||240 Milliliter, finely chopped|
|Sliced almonds||30 Milliliter (2 Tablespoon)|
|Powdered sugar||15 Milliliter (2 Tablespoon, For dusting)|
Crust: Combine first four ingredients in medium bowl.
Stir in butter until mixture resembles coarse crumbs.
Gather and press over bottom and up sides of ungreased 9-inch tart pan with removable bottom.
Bake at 350°F (180°C) for approximately 20 minutes.
Cool on rack.
Filling: Whisk together egg yolks, sugar, lemon juice, milk, flour, poppy seeds, butter and lemon peel until blended.
Beat egg whites until stiff; fold into lemon juice mixture.
Sprinkle apples over crust.
Pour lemon juice mixture evenly over apples.
Sprinkle with almonds.
Bake at 350°F (180°C) for approximately 30-35 minutes or until golden brown and set.
Cool on rack.
Sprinkle lightly with powdered sugar before serving.