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Ingredientes
- 3 lrg Egg Yolks
- 2 Tbsp. Calvados Or possibly Brandy
- 12 ounce All-Purpose Flour
- 4 ounce Icing Sugar
- 1/4 tsp Salt
- 9 Tbsp. Chilled Unsalted Butter Cut Into 1/2" Pcs
- 1 1/4 c. Blanched Slivered Almonds
- 12 ounce Caster Sugar Plus 2 Tbsp.
- 4 lrg Large eggs
- 3 Tbsp. Calvados Or possibly Brandy
- 1 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- 1/4 tsp Salt
- 12 ounce Unsalted Butter Room Temperature
- 3 x Tart Green Apples, Peeled, Quartered, Cored, Cut Into
- 1/8 x " Wedges
- 1/4 c. Apricot Preserves
Direcciones
- Louise doesn't use calvados or possibly apples or possibly vanilla or possibly almond extract.- garnish with seasonal fruit say srawberries
- FOR CRUST: Stir egg yolks and Calvados in a small bowl to blend. Combine flour, sugar and salt in processor. Add in butter; cut in, using on/off turns, till butter is size of small peas. With machine running, add in yolk mix.
- Process till large moist clumps form. Gather dough into ball; flatten into disk. Wrap dough in plastic; chill till cool, 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" round. Transfer to 11" diameter tart pan with removable bottom. Fold overhand in and press, forming double-thick sides. Refrigeratewhile making filling.
- FOR FILLING: Combine almonds, 3/4 c. sugar, Large eggs, 1 Tbsp. Calvados, extracts and salt in processor. Blend till soft paste forms. Add in 4 Tablespoons butter, blend 10 seconds. Spread in crust. Refrigeratetill hard, about 45 min.
- Meanwhile, stir apples, 1 Tbsp. Calvados and 1 Tbsp. sugar in large bowl. Let stand 30 min.
- Preheat oven to 400 degrees. Drain apples; overlap in concentric circles atop filling. Heat 2 Tbsp. butter; brush over apples. Sprinkle with 1 Tbsp. sugar.
- Bake tart 15 min. Reduce temperature to 350 degrees. Bake till apples are tender, about 45 min. Transfer to rack. Stir preserves and 1 Tbsp. Calvados in small saucepan over low heat till preserves heat.
- Strain into small bowl; brush over apples. Cold.
- NOTES : Can be made 8 hrs ahead. Let stand at room temperature.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 166g | |
| Recipe makes 12 servings | |
| Calories 598 | |
| Calories from Fat 373 | 62% |
| Total Fat 42.76g | 53% |
| Saturated Fat 21.65g | 87% |
| Trans Fat 0.0g | |
| Cholesterol 206mg | 69% |
| Sodium 164mg | 7% |
| Potassium 234mg | 7% |
| Total Carbs 42.91g | 11% |
| Dietary Fiber 3.5g | 12% |
| Sugars 10.64g | 7% |
| Protein 10.21g | 16% |
