Apple Almond Streusel Tart
|All purpose flour||375 Milliliter|
|Granulated sugar||25 Milliliter|
|Cold butter||125 Milliliter|
|Cold water||25 Milliliter|
|Granulated sugar||125 Milliliter|
|Ground almonds||125 Milliliter|
|All purpose flour||50 Milliliter|
|All purpose flour||125 Milliliter|
|Packed brown sugar||50 Milliliter|
|Cold butter||50 Milliliter|
|Sliced almonds||125 Milliliter|
In bowl, combine flour with sugar; with pastry blender, cut in butter until mixture resembles coarse crumbs.
Beat together egg yolk and water; gradually add to flour mixture, stirring with fork and adding more water if necessary to make dough hold together.
Press into ball.
On lightly floured surface, roll out pastry and fit into 10-inch (25 cm) flan pan.
Chill while making filling.
Filling: In bowl, cream together butter and sugar; beat in eggs one at a time.
Beat in brandy; stir in almonds and flour.
Spread in pastry shell.
Peel and thinly slice apples; arrange over filling.
Streusel: Combine flour, sugar, cinnamon and nutmeg; cut in butter until crumbly.
Stir in almonds; sprinkle over apples.
Bake in 425Ã‚Â°F (220Ã‚Â°C) oven for 10 minutes; reduce heat to 350Ã‚Â°F (180Ã‚Â°C) and bake for 25 minutes longer or until tester inserted in center comes out clean.
Let cool to room temperature.