Total Calories: 2,182
1 Prepare the pastry, if necessary. Let the dough soften briefly at room temperature. Place the dough between two sheets of plastic wrap and roll it out to form a 12-inch circle, about 1/8-inch thick.
2 When the dough is ready, remove the top sheet of plastic wrap. Using the remaining sheet to lift the dough, center the dough in a 9- to 10-inch tart pan, with the plastic-covered side up. Peel off the plastic wrap. Gently press the dough into the base of the pan and along the sides. Roll the rolling pin over the top of the pan and trim off the overhanging dough. Gently press the dough against the sides of the pan to create a rim higher than the edge of the pan. Refrigerate the pastry shell 30 minutes.
3 Prepare the topping: Crumble the almond paste into a food processor or electric mixer bowl. Add the butter, egg, vanilla, and lemon zest and blend or beat until smooth. Add the flour and stir just until blended. Scoop the almond paste mixture into a pastry bag fitted with a 1/2-inch tip.
4 Place the oven rack in the center of the oven. Preheat the oven to 400°F.
5 Combine all of the apple filling ingredients in a large bowl and stir well. Scrape the apple mixture into the prepared tart shell, packing it down lightly.
6 Pipe a circle of almond paste mixture just inside the rim of the pastry shell, being careful not to let it touch the pan, or it will stick. Pipe the remainder in a lattice pattern over the filling. Brush the egg yolk mixture over the lattice topping.
7 Place a baking sheet on the rack below the tart to catch drips. Bake the tart 1 hour 15 minutes, or until the topping is browned and the apple juices are bubbling. If the topping browns too rapidly, cover loosely with foil.
8 Cool the tart on a rack 10 minutes. Remove the pan rim and let the tart cool completely. Serve at room temperature sprinkled with confectioner's sugar. Store covered with a large inverted bowl at room temperature up to 24 hours.
From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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