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Apple Jack Tart  E-mail this product to a friend

Makes 1 Tart - Serves 6 to 8

Crust:
1 Egg Yolk
1 Tbs. Apple Brandy
2 ½ Cups Flour
3 Tbs. Sugar
½ tsp. Salt
1 Cup Unsalted Butter, chilled, cut into ½" pieces

Filling:
1 ½ Cups Blanched Slivered Almonds
½ Cup Sugar + 1 Tbs. + 1 Tbs.
2 Eggs
1 Tbs. Apple Brandy + 1 Tbs. + 1 Tbs.
1 Tbs. Lemon Juice
Water
1 tsp. Vanilla Extract
½ Almond Extract
½ tsp. Salt
4 Tbs. Unsalted Butter + 2 Tbs.
Unsalted Butter
3 Tart Green Apples, peeled, quartered, cored, cut into 1/8" thick wedges
½ Cup Apricot Preserves

METHOD:
For Crust: Stir egg yolk and brandy in small bowl to blend. Combine flour, sugar and salt in food processor. Add butter; cut in, using on/off turns, until butter is size of small peas. With machine running, add yolk mixture, processing 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.

Roll out dough on lightly floured surface to 14-inches round. Transfer to an 11-inch diameter tart pan with removable bottom. Fold in overhang and press, forming double thick sides. Chill while making filling.

To make filling: Combine almonds with ½ cup sugar, in bowl of a food processor. Pulse until nuts are finely chopped. Add eggs, 1 tablespoon brandy, extracts, and salt. Blend until a soft paste forms. Add 4 tablespoons softened butter; blend 10 seconds. Spread mixture into crust. Chill until firm, about 20 minutes.

Meanwhile, in large bowl, combine apples, 1 Tbs. brandy, 1 Tbs. sugar, 1 Tbs. lemon juice, and enough water to cover apples. Let stand 30 minutes.

Preheat oven to 400° F.

Drain apples; overlap in concentric circles atop filling. Dot with remaining two tablespoons butter; brush over apples. Sprinkle with 1 Tbs. sugar.

Bake tart 15 minutes at 400° F. Reduce temperature to 350° F. Bake until apples are tender and filling is thoroughly cooked, about 30 minutes. Transfer to rack. Stir preserves and 1 tablespoon brandy in small saucepan over low heat until preserves melt. Strain into small bowl; brush over apples and allow to cool.

Can be made 8 hours ahead. Let stand at room temperature.