Blomidon Inn Apple Tart

• Tart Crust
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1 cup butter, softened and cubed
• 1 egg, beaten
• Filling
• 8 cups apples, diced (unpeeled, Northern Spy or Delicious)
• 3 tablespoons sherry wine
• 1 tablespoon lemon juice
• 1 cup granulated sugar
• 2 teaspoons cinnamon
• 1 teaspoon nutmeg
• 1 pinch ground cloves
• 1/2 cup sliced almonds, toasted, for garnish

1. Crust:.
2. In bowl, stir together flour, sugar and baking powder.
3. With pastry blender or 2 knives, cut in butter just until in coarse chunks and mixture is still dry.
4. Drizzle with egg; toss until slightly moistened. (Mixture should not come together like dough.).
5. Set aside 1 cup (250 mL) for topping; lightly press remainder evenly onto bottom and halfway up side of 10-inch (3 L) springform pan. Set aside.
6. Filling:
7. In bowl, toss together apples, sherry and lemon juice.
8. Stir together sugar, cinnamon, nutmeg and cloves; sprinkle over apples and toss well. Scrape into pan, levelling top.
9. Sprinkle with reserved crumb mixture.
10. Bake in centre of 350u0b0F (180u0b0C) oven until golden, about 1-1/2 hours.
11. Let stand on rack until warm; run knife around edge to loosen.
12. Let cool completely before removing side of pan.
13. Serve with whipped cream and toasted sliced almonds.

crust, flour, sugar, baking powder, butter, egg, filling, apples, sherry wine, lemon juice, sugar, cinnamon, nutmeg, ground cloves, almonds

Taken from www.food.com/recipe/blomidon-inn-apple-tart-168115 (may not work)