Deluxe Apple Tart
|All purpose flour||1 1⁄2 Cup (24 tbs)|
|Baking powder||1⁄2 Teaspoon|
|Cold butter||1⁄4 Cup (4 tbs)|
|Shortening||1⁄4 Cup (4 tbs)|
|Blanched slivered almonds||10 Tablespoon|
|Sugar||1⁄2 Cup (8 tbs)|
|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)|
|Apricot brandy||2 Tablespoon|
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.
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 400Â° 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.
Stir in brandy.
Carefully brush syrup over the tart.
Remove tart from pan before serving.