French Apple-Almond Tart

Serving Size: 12

Prep Time: 2 hours (requires chilling time)

For Crust

Amount Ingredient
2 ea large egg yolks

2 tablespoons Calvados or brandy

1 1/4 c all purpose flour

2 tablespoons sugar

1/4 teaspoon salt

9 tablespoons chilled unsalted butter, cut into 1/2 -inch pieces

Amount	Ingredient
2 ea	large egg yolks
2 tablespoons	Calvados or brandy
1 1/4 c	all purpose flour
2 tablespoons	sugar
1/4 teaspoon	salt
9 tablespoons	chilled unsalted butter, cut into 1/2 -inch pieces

For Filling

Amount Ingredient
1 1/4 c blanched slivered almonds

3/4 cup plus 2 tablespoons sugar

2 ea large egss

3 tablespoons Calvados or brandy

1 teaspoon vanilla extract

1/2 teaspoon almond extract

1/4 teaspoon salt

6 tablespoons unsalted butter, room temperature

3 ea tart green apples, peeled, quartered, cored, cut into 1/8-inch-thick wedges

1/4 c apricot preserves

Amount	Ingredient
1 1/4 c	blanched slivered almonds
3/4 cup plus 2 tablespoons	sugar
2 ea	large egss
3 tablespoons	Calvados or brandy
1 teaspoon	vanilla extract
1/2 teaspoon	almond extract
1/4 teaspoon	salt
6 tablespoons	unsalted butter, room temperature
3 ea	tart green apples, peeled, quartered, cored, cut into 1/8-inch-thick wedges
1/4 c	apricot preserves

Make crust

Stir egg yolks and Calvados in small bowl to blend.
Combine flour, sugar and salt in processor.
Add butter; cut in, using on/off turns, until butter is size of small peas.
With machine running, add yolk mixture. Process until large moist clumps form.
Gather dough into ball; flatten into disk.
Wrap dough in plastic; refrigerate until cold, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let soften slightly before rolling out.)
Roll out dough on lightly floured surface to 14-inch round.
Transfer to 11-inch-diameter tart pan with removable bottom.
Fold overhang in and press, forming double-thick sides. Chill while making filling.

Make filling

Combine almonds, 3/4 cup sugar, eggs, 1 tablespoon Calvados, extracts and salt in processor. Blend until soft paste forms.
Add 4 tablespoons butter; blend 10 seconds. Spread in crust. Chill until firm, about 45 minutes.
Meanwhile, stir apples, 1 tablespoon Calvados and 1 tablespoon sugar in large bowl. Let stand 30 minutes.
Preheat oven to 400°F.
Drain apples; overlap in concentric circles atop filling.
Melt 2 tablespoons butter; brush over apples. Sprinkle with 1 tablespoon sugar.
Bake tart 15 minutes. Reduce temperature to 350°F.
Bake until apples are tender, about 45 minutes. Transfer to rack.
Stir preserves and 1 tablespoon Calvados in small saucepan over low heat until preserves melt.
Strain into small bowl; brush over apples. Cool. (Can be made 8 hours ahead. Let stand at room temperature.)

Make crust
Stir egg yolks and Calvados in small bowl to blend. Combine flour, sugar and salt in processor. Add butter; cut in, using on/off turns, until butter is size of small peas. With machine running, add yolk mixture. Process until large moist clumps form. Gather dough into ball; flatten into disk. Wrap dough in plastic; refrigerate until cold, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let soften slightly before rolling out.) Roll out dough on lightly floured surface to 14-inch round. Transfer to 11-inch-diameter tart pan with removable bottom. Fold overhang in and press, forming double-thick sides. Chill while making filling.
Make filling
Combine almonds, 3/4 cup sugar, eggs, 1 tablespoon Calvados, extracts and salt in processor. Blend until soft paste forms. Add 4 tablespoons butter; blend 10 seconds. Spread in crust. Chill until firm, about 45 minutes. Meanwhile, stir apples, 1 tablespoon Calvados and 1 tablespoon sugar in large bowl. Let stand 30 minutes. Preheat oven to 400°F. Drain apples; overlap in concentric circles atop filling. Melt 2 tablespoons butter; brush over apples. Sprinkle with 1 tablespoon sugar. Bake tart 15 minutes. Reduce temperature to 350°F. Bake until apples are tender, about 45 minutes. Transfer to rack. Stir preserves and 1 tablespoon Calvados in small saucepan over low heat until preserves melt. Strain into small bowl; brush over apples. Cool. (Can be made 8 hours ahead. Let stand at room temperature.)

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