for crust

1. Preheat oven to 350
2. Spread almond slices out in baking sheet, bake about 5 minutes or until golden brown
3. In food processor, with steel blade, process toasted almonds and sugar, until finely ground
4. Add flour, powdered sugar, and salt, process just a few seconds to combine
5. With processor running, add butter one tablespoon at a time, run until incorporated
6. Add egg yolk
7. This should provide enough moisture to make the ingredients come together in a ball of dough
8. Pat dough into a 9 inch buttered tart pan (pan with removable side)
9. Prick dough with fork, bake about 20 minutes at 350
10. Cool

for filling

1. In a saucepan, combine apples, water, sugar, lemon juice, and cinnamon
2. Simmer until apples are tender but still holding their shape. (I usually like to use two kinds of apples in a pie, but the softer, sweeter apples tended to go mushy, so I’m sticking to Granny Smiths with this tart.)
3. Drain apples
4. Place apples in crust
5. Heat apricot preserves (I ended up using about half of a 23 oz. jar)
6. Strain preserves, generously brush this hot, thin, apricot jelly over the apples
7. Roll out marzipan to 1/8 inch; cut into long thin strips
8. Top apples with a marzipan lattice, made by laying out the strips in a criss-cross pattern
9. Broil or brown with a torch until the marzipan just begins to change color
10. Chill until serving