Makes 9 servings.
I like to make this tart in a square pan and cut it into square slices. The tart does not get soggy even after a few days; there is very little in the filling to create moisture.
It is quite convenient to have the shell prebaked, frozen and ready to be filled.
1 cup all -purpose flour
1/3 cup sugar
Zest of 1 lemon
8 tablespoon unsalted cold butter, cut into small pieces
1 large egg yolk, at room temperature
1/3 cup sliced almonds, toasted
3-4 medium Golden Delicious apples
2 tablespoon unsalted butter
½ teaspoon almond extract
1/3 cup apricot preserve
Line a 9x9 inches square baking pan with parchment paper.
Place the flour, sugar and lemon zest in a food processor fitted with the steel blade. Pulse until combined.
Add the butter and the egg yolk. Pulse until the dough clings to the blade.
Turn out the dough on a lightly floured surface and knead until smooth.
Roll out the dough between 2 lightly floured sheets of wax paper to a square shape. Peel off the top sheet of wax paper and drape the dough very loosely over the rolling pin and unfold into the pan.
Pat dough gently into the sides of the pan making sure that there is a little raised rim (the dough is very malleable. Do not worry if the dough cracks, you can fix it in the pan with your fingers). Prick the bottom of the crust in several rows with a fork. Refrigerate for 30 minutes to 1 hour.
Preheat the oven to 375F
Line the crust with parchment paper and fill with rice or beans. Bake for 15 minutes, remove everything and bake for another 13 minutes, or until the crust is golden. I like to freeze the prebaked shell and fill it as needed.
TO MAKE THE FILLING:
Peel, quarter and core the apples.
Cut each quarter into 5 wedges.
Arrange the apples on the dough in three very tight rows.
TO MAKE THE GLAZE:
In a small pan heat the butter, almond extract and apricot preserve.
Brush the glaze over the apples and sprinkle the almonds on top.
Bake for about 40 minutes, or until the apples are soft, but not falling apart.