Description
A wonderful almond crust, topped with glazed apples and a marzipan lattice.
Ingredients
Scale
for crust
- 1/2 cup almond slices
- 2 tablespoons sugar
- 1 cup flour
- 2 tablespoons powdered sugar
- 1/4 teaspoon salt
- 1/2 cup butter, chilled
- 1 egg yolk, beaten
for filling
- 5 Granny Smith apples, peeled, cored and sliced
- 1 cup water
- 1/2 cup sugar
- 1 teaspoon lemon juice
- 3/4 teaspoon cinnamon
- apricot preserves
- 1 tube marzipan
Instructions
for crust
- Preheat oven to 350
- Spread almond slices out in baking sheet, bake about 5 minutes or until golden brown
- In food processor, with steel blade, process toasted almonds and sugar, until finely ground
- Add flour, powdered sugar, and salt, process just a few seconds to combine
- With processor running, add butter one tablespoon at a time, run until incorporated
- Add egg yolk
- This should provide enough moisture to make the ingredients come together in a ball of dough
- Pat dough into a 9 inch buttered tart pan (pan with removable side)
- Prick dough with fork, bake about 20 minutes at 350
- Cool
for filling
- In a saucepan, combine apples, water, sugar, lemon juice, and cinnamon
- 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 Iβm sticking to Granny Smiths with this tart.)
- Drain apples
- Place apples in crust
- Heat apricot preserves (I ended up using about half of a 23 oz. jar)
- Strain preserves, generously brush this hot, thin, apricot jelly over the apples
- Roll out marzipan to 1/8 inch; cut into long thin strips
- Top apples with a marzipan lattice, made by laying out the strips in a criss-cross pattern
- Broil or brown with a torch until the marzipan just begins to change color
- Chill until serving