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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ingredients:
1 (15-ounce) package refrigerated piecrusts |
6 1/2 tablespoons butter or margarine, softened and divided |
4 ounces almond paste, crumbled |
5 tablespoons sugar, divided |
1/4 cup brandy, divided |
1/3 cup plus 2 tablespoons all-purpose flour, divided |
1 large egg |
1 teaspoon vanilla extract |
1/4 teaspoon almond extract |
2 medium granny smith apples, peeled and thinly sliced |
1/2 cup apricot preserves |
1 tablespoon whipping cream |
garnishes: sweetened whipped cream, sliced almonds, ground cinnamon |
Directions:
1. 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.
2. Beat 4 tablespoons butter, almond paste, 1 tablespoon sugar, 2 tablespoons brandy, 1/3 cup flour, and next 3 ingredients at medium speed with a mixer until blended; spread in crust.
3. Toss together 2 tablespoons sugar and apple; arrange in circles, overlapping slices, on top of filling.
4. Cook preserves in a saucepan over low heat until melted. Pour through a fine wire-mesh strainer, discarding solids. Stir in 1 tablespoon butter, remaining 2 tablespoons brandy, and cream; drizzle over apples.
5. Combine remaining 2 tablespoons sugar and remaining 2 tablespoons flour; cut in remaining 1 1/2 tablespoons butter with a fork until blended. Sprinkle evenly over apples.
6. Bake at 400° on bottom rack 40 minutes. Cool in pan on wire rack 15 minutes. Garnish, if desired.
7. Almond-Pear Tart: Substitute 2 red pears, unpeeled and thinly sliced for Granny Smith apples.
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