10/22 - Taste Of Sunrise - 10/22

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8 oz softened butter

1/2 cup white sugar

1 large egg

1/2 teaspoon almond extract

1 teaspoon vanilla extract

3/4 cup almond flour

1/4 teaspoon salt

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

Juice of 1 lemon

1/4 cup apricot preserve

1 14” pie crust

Preheat oven to 350°F

• 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.

• Combine almond flour, sugar, eggs, extracts and salt in processor. Blend until soft paste forms.

• Add 6 tablespoons butter; blend 10 seconds. Spread in crust. Chill for 10 minutes.

• Meanwhile, stir apples, 1 tablespoon lemon juice and 1 tablespoon sugar in large bowl. Let stand 15 minutes.

• Drain apples; overlap in concentric circles atop filling. Melt 2 tablespoons butter; brush over apples. Sprinkle with 1 tablespoon sugar.

• Bake until apples are tender, about 45 minutes.

• Transfer to rack and glaze with warmed preserve