1 cup all-purpose flour
½ cup sugar
¼ tsp baking powder
½ cup butter, at room temperature
4 oz almond paste
1 large egg
3 medium red apples
2 tsp cinnamon
2 Tbsp sugar
¼ cup apricot jam
1 Tbsp lemon juice
2 Tbsp sliced almonds
Preheat oven to 350 degrees F.
Spray a 10 inch tart pan with cooking spray.
Core and peel apples, then cut into quarters. Slice quarters into ¼ inch slices.
In a small bowl, combine flour and baking powder.
In another small bowl, combine cinnamon with 2 Tbsp sugar.
In a mixer, beat butter with remaining sugar at high speed until creaming.
Lower speed to medium and add egg.
Once fully incorporated, gradually add flour to mix. Dough will remain soft and sticky.
Transfer dough to pan. Using floured fingers, work the dough into the pan forming an even layer. You will likely need to reapply flour several times.
On a lightly floured surface, roll almond paste into a 9 inch round. Place almond paste on the bottom of the dough.
Place sliced apples, each with a slight overlap on the almond paste forming a ring. Ensure all slices are placed in the same direction. Place another ring on overlapping slices in the center of the first. Reversing the direction creates a nice look.
Cover with cinnamon sugar mix and top with sliced almonds.
Bake for 45 minutes or until crust is golden brown.
Remove and let cool.
In a small pan over medium-heat, heat jam and lemon juice. Remove any apricot pieces then gently brush the jam mixture over the apples.
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