Tribeca Apple Tart

• 12 cup confectioners' sugar
• 9 inches unbaked pie shells
• 13 cup ground hazelnuts
• 14 cup butter
• 23 cup granulated sugar
• 4 large red apples, peeled, halved, cored, and thinly sliced
• ice cream or frozen yogurt, for serving

1. Sprinkle a work surface with about 1/4 cup of the confectioner's sugar.
2. Set the round of pie dough on the sugar and sprinkle the remaining 1/4 cup of confectioners sugar on top.
3. Rub the sugar all over the pie dough, making it adhere as well as possigble.
4. Sprinkle the nuts over the top of the dough and lightly press into the dough with a rolling pin.
5. Cut the dough into six equal wedges.
6. Line a large baking sheet with a length of parchment paper.
7. Arrange the wedges of dough close together, but not touching, on the baking sheet.
8. Refrigerate for 1 hour.
9. Preheat the oven to 375F.
10. Bake the pastry wedges for 25 minutes, until lightly browned and cooked through.
11. Remove the baking sheet to a rack to cool to room temperature.
12. Melt the butter in a nonstick skillet over moderately hig heat.
13. Add the granulated sugar and stir until almost melted.
14. Add the apple slices and cook, stirring from time to time, until the apples are browned, well glazed, and caramelized, 15-20 minutes.
15. Remove from heat.
16. Puree half of the apple mixture in a food processor or blender.
17. Spread some of the puree over each pastry wedge.
18. Arranage the remaining apple slices over the puree.
19. (If possible, avoid assimbling these tarts too far ahead of time as the puree tends to soak into the pasatry).
20. Top with ice cream or frozen yogurt and serve.

sugar, ground hazelnuts, butter, sugar, red apples, cream

Taken from www.food.com/recipe/tribeca-apple-tart-417863 (may not work)