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Deluxe Apple Tart

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Anonymous (not verified)
Ingredients
  All purpose flour 1 1⁄2 Cup (24 tbs)
  Baking powder 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Cold butter 1⁄4 Cup (4 tbs)
  Shortening 1⁄4 Cup (4 tbs)
  Milk 4 Tablespoon
  Blanched slivered almonds 10 Tablespoon
  Sugar 1⁄2 Cup (8 tbs)
  Egg 1
  Butter 1 Tablespoon
  Water 2 Cup (32 tbs)
  Lemon juice 2 Tablespoon
  Golden apples/Cooking apples 5 Medium
  Sugar 1⁄4 Cup (4 tbs)
  Butter 1⁄4 Cup (4 tbs)
  Ground cinnamon 1⁄2 Teaspoon
  Peach preserves 1⁄2 Cup (8 tbs)
  Water 2 Tablespoon
  Apricot brandy 2 Tablespoon
Directions

Combine flour, baking powder, and salt; cut in 1/4 cup cold butter and shortening with pastry blender until mixture resembles coarse meal.
Sprinkle milk over surface; stir with a fork until dry ingredients are moistened.
Shape into a ball; chill at least 1 hour.
Roll dough to 1/8 -inch thickness on a lightly floured surface.
Fit pastry into an 11- x 7 1/2 - x 1-inch tart pan.
Set aside.
Position knife blade in food processor bowl.
Add almonds; process 40 to 50 seconds or until finely ground.
Add 1/2 cup sugar, egg, and 1 tablespoon melted butter; process until well mixed.
Spread mixture evenly over bottom of pastry; set aside.
Combine 2 cups water and lemon juice.
Peel and core apples; cut into 1/4 -inch-thick vertical slices.
Dip apples in lemon juice mixture; drain well.
Arrange apples so slices are overlapping, curved side up, in rows on top of almond mixture.
Sprinkle with 1/4 cup sugar, dot with 1/4 cup butter, and sprinkle with cinnamon.
Bake at 400° for 1 hour.
Combine peach preserves and 2 tablespoons water; cook over low heat, stirring constantly, until melted.
Press mixture through a sieve, reserving syrup.
Discard preserves.
Stir in brandy.
Carefully brush syrup over the tart.
Remove tart from pan before serving.

Recipe Summary

Cuisine: 
American
Servings: 
16

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