CAROL MICHAEL / FRONT PORCH RESTAURANT & CATERING in DICKSON
APPLE ALMOND TART
5 cups thinly sliced and peeled tart apples
1 tablespoon fresh lemon juice
3 tablespoons flour
2/3 cup sugar
Dash of salt
3 tablespoons butter
4 oz. almond paste
1 box refrigerated, rolled pie crust
1 tablespoon confectioners sugar
1 tablespoon sugar
Unfold one pastry sheet onto large baking sheet or baking stone. Knead 4 oz of the almond paste until pliable and place on a piece of waxed paper dusted with the confectioners sugar. Roll out with a rolling pin to about a 7" circle. Cut out circle and place on top and in the center of the pie pastry.
Squeeze lemon over apples and drizzle with 2 tablespoon of butter. Mix sugar, flour and salt and toss apples in the dry mixture. Lay apple slices on the circle of almond paste in concentric circles, piling them on top to make about 3 layers. Bring edges of pastry up over apples, making folds and creases in it to form a circle. The top of the tart will be open. Brush pastry with remaining 1 tablespoon of butter and sprinkle with the tablespoon of sugar. Bake 400 for approximately 45 min. or until browned and apples are fork tender.
Let set for at least 15 min before cutting. May serve with whipped cream or ice cream. ENJOY!