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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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Early French gardeners developed the espalier method of growing fruit trees-the trees are trained to grow flat against a wall or trellis-so they could take full advantage of the sun and use small plots of land efficiently. October finds markets full of newly harvested crisp apples that add wonderful flavor to this traditional French tart. Ingredients:
2 large egg yolks |
2 tablespoons calvados or brandy |
1 1/4 cups all purpose flour |
2 tablespoons sugar |
1/4 teaspoon salt |
9 tablespoons (1 stick plus 1 tablespoon) chilled unsalted butter, cut into 1/2 -inch pieces |
1 1/4 cups blanched slivered almonds |
3/4 cup plus 2 tablespoons sugar |
2 large eggs |
3 tablespoons calvados or brandy |
1 teaspoon vanilla extract |
1/2 teaspoon almond extract |
1/4 teaspoon salt |
6 tablespoons (3/4 stick) unsalted butter, room temperature |
3 tart green apples, peeled, quartered, cored, cut into 1/8-inch-thick wedges |
1/4 cup apricot preserves |
Directions:
1. 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.)
2. 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.
3. 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.
4. Meanwhile, stir apples, 1 tablespoon Calvados and 1 tablespoon sugar in large bowl. Let stand 30 minutes.
5. 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.
6. 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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