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French Apple Tart
3/4 cup all-purpose flour
1/3 cup confectioner's sugar
1 1/2 oz butter
1 large egg
4 1/2 ounces butter
3/4 cup sugar
2 large eggs
1 cup almond powder
3/4 cup cake flour
2T. vanilla extract
2 medium tart apples
To make the dough:
Mix the flour, confectioner's sugar and 1 1/2 ounces butter until a crumbly
mixture forms. Add 1 egg and mix until it is absorbed.
For the filling:
Mix 4 1/2 ounces butter, sugar and 2 eggs into a smooth paste. Gradually add
the almonds, cake flour and vanilla extract. Make a smooth paste.
Peel, core, quarter and thin slice apples; save them in orange juice to
prevent browning. Roll out dough and lay in 9" tart pan, perforate the
bottom to prevent unnecessary bubbles.
Spread in filling and layer on apples in decorative manner.
Bake at 350 F for 15 to 20 minutes or until filling is done. Glaze with
melted apricot jelly or apple jelly. Garnish with vanilla, cinnamon or
almond ice cream and/or a complementary sauce.
Finely ground almonds may be substituted for the almond powder. Granny Smith
apples are recommended.
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