Ingredients
For the crust:
2 tablespoons slivered almonds
½ cup powdered sugar, divided
½ stick unsalted butter, softened
pinch of salt
¾ cup flour
1 egg yolk
Apple Topping:
2 tablespoons granulated sugar
Zest from half of a lemon
1 tablespoon butter, cut into small pieces
2-3 medium apples, cored and thinly sliced
Apple Compote: (you can prepare this up to 2 days in advance)
½ teaspoon vanilla bean paste
2 tablespoons sugar
6 medium Golden Delicious apples, cored and roughly chopped
¼ cup to 1/3 cup water
Directions
Place almonds and 1 tablespoon powdered sugar in a food processor. Pulse until the nuts are finely ground. In bowl of electric mixer fitted with paddle attachment, cream butter, ground nuts and salt on medium speed until well-combined. Slowly add remaining powdered sugar and flour and mix well. Add the egg yolk and mix until incorporated. Shape dough into a ball and flatten into a disc. Wrap with plastic wrap and refrigerate for two hours or overnight.
Place the dough in between two sheets of plastic wrap or parchment paper and roll it out to about 1/4-inch thick round. Place in a 9-inch tart pan, trim the edges. Prick the dough with a fork and refrigerate 30 minutes up to 2 hours. Place sugar and vanilla paste in a large saucepan. Set aside. Add apples to the vanilla and sugar mixture along with the water. Bring the mixture to a simmer over medium heat. Turn the heat down, cover and let the apples stew for about 1 hour. Check every 20 minutes to add water to the mixture if the liquid evaporates faster than the apples can cook. Remove from the heat and let cool to room temperature. Scoop about 1 1/2 cups applesauce inside the prepared tart pan. Preheat oven to 350°F and position a rack in the middle. In a small bowl, rub together the sugar and lemon zest. Decoratively arrange the slices over the compote and sprinkle evenly with the sugar. Scatter the butter over the tart shell. Bake for 35-40 minutes or until the top apples are golden brown.
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