Apple Almond Tart With Gingered Streusel Topping

• 5 tablespoons butter
• Sugar
• 5 golden delicious apples, peeled, cored and quartered
• 12 thin slices peeled ginger
• 1 1/2 cups plus 2 tablespoons flour
• 3/4 teaspoon salt
• 1/2 cup vegetable oil
• 2 tablespoons milk
• 1/2 teaspoon almond extract
• 2 tablespoons minced crystallized ginger

1. Preheat oven to 425 degrees.
2. Place a large nonstick saute pan over medium-high heat.
3. Add 3 tablespoons butter (keep remaining butter cool) and 2 tablespoons sugar.
4. When mixture starts to darken, add apples and ginger slices, and toss to coat.
5. Saute until apples begin to color lightly and juice has cooked down to a sauce, about 10 minutes.
6. Remove from heat, and let cool.
7. In an 9-inch round straight-sided nonstick or glass cake pan, combine 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar.
8. Gently mix ingredients with fingers and make a well in center.
9. In a small bowl, whisk together oil, milk and almond extract.
10. Pour oil mixture into well, and mix with a fork just enough to dampen.
11. Using your fingertips, pat out dough so it covers bottom of pan and comes up sides about 1/2 inch (pastry should be about 1/8 inch thick).
12. Place in refrigerator until needed.
13. Make streusel topping: In a small bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and crystallized ginger.
14. Cut in remaining 2 tablespoons cold butter.
15. Lay apples in a fanned circle in pastry-lined pan.
16. Tuck in slices of ginger so they do not burn.
17. Pour over any excess juices, and sprinkle streusel over top.
18. Bake until slightly browned, about 40 minutes.
19. Serve warm or at room temperature.

butter, sugar, golden delicious apples, thin, flour, salt, vegetable oil, milk, almond, ginger

Taken from cooking.nytimes.com/recipes/8908 (may not work)