Apple-Almond Tart

• 1/2 cup slivered almonds
• 1 1/4 cups flour
• 1 cup sugar
• 1 tablespoon sugar
• 3/4 cup butter
• 1 large egg yolk
• 3 large eggs
• 2 granny smith apples (1 lb. total, use any good cooking apple)
• 3 tablespoons apricot jam
• 2 tablespoons orange-flavored liqueur

1. In a 325u0b0 oven, in a pie pan, bake almonds until golden, about 8 minutes, stirring occasionally. Let cool.
2. In a food processor or bowl, mix flour and 1 T. sugar. Add 1/2 cup butter, cut into pieces (reserve remaining 1/4 cup butter for step #3). Whirl or rub with your fingers until mixture forms fine crumbs. Add 1 egg yolk; whirl or mix with a fork until dough holds together. Pat into a smooth ball, then firmly press dough over bottom and up sides of a 9-inch tart pan with removable rim.
3. In food processor (same one, no need to wash), whirl almonds and 1 cup sugar until nuts are finely ground. Add remaining butter and the whole eggs; whirl until smooth.
4. Peel and core apples; slice 1/8-inch thick. Overlap slices neatly in dough-lined pan. Pour nut mixture over fruit.
5. Bake in a 325u0b0 oven until crust is browned and apples are tender when pierced, 50 to 60 minutes.
6. In a 6 to 8-inch frying pan over medium heat, stir jam until melted; add liqueur. Spoon warm jam evenly over hot tart. Return to oven and bake until jam bubbles slightly, 3 to 5 minutes.
7. Let tart cool on a rack at least 30 minutes; remove pan rim. Serve warm or cooled off.

almonds, flour, sugar, sugar, butter, egg yolk, eggs, granny smith apples, apricot jam, orangeflavored liqueur

Taken from www.food.com/recipe/apple-almond-tart-173009 (may not work)