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Ingredientes
- 1 pkt refrigerated piecrusts - (15 ounce)
- 6 1/2 Tbsp. butter or possibly margarine softened, divided
- 4 ounce almond paste crumbled
- 5 Tbsp. sugar divided
- 1/4 c. brandy divided
- 1/3 c. all-purpose flour plus
- 2 Tbsp. all-purpose flour divided
- 1 lrg egg
- 1 tsp vanilla extract
- 1/4 tsp almond extract
- 2 med Granny Smith apples peeled, and thinly sliced
- 1/2 c. apricot preserves
- 1 Tbsp. whipping cream Sweetened whipped cream Sliced almonds Grnd cinnamon
Direcciones
- Unfold piecrusts; stack on a lightly floured surface. Roll into a 12-inch circle. Fit into a 10-inch tart pan with removable bottom; trim excess pastry.
- Beat 4 Tbsp. butter, almond paste, 1 Tbsp. sugar, 2 Tbsp. brandy, 1/3 c. flour, and next 3 ingredients at medium speed with a mixer till blended; spread in crust.
- Toss together 2 Tbsp. sugar and apple; arrange in circles, overlapping slices, on top of filling.
- Cook preserves in a saucepan over low heat till melted. Pour through a fine wire-mesh strainer, discarding solids. Stir in 1 Tbsp. butter, remaining 2 Tbsp. brandy, and cream; drizzle over apples.
- Combine remaining 2 Tbsp. sugar and remaining 2 Tbsp. flour; cut in remaining 1 1/2 Tbsp. butter with a fork till blended. Sprinkle proportionately over apples.
- Bake at 400 degrees on bottom rack 40 min. Cold in pan on wire rack 15 min. Garnish, if you like.
- This recipe yields 1 (10-inch) tart.
- Yield: 1 tart
