Open-Face Apple And Almond Tart

• 4 apples (your choice), peeled, seeds removed, cut into 1/2-inch wedges
• 1 tablespoon fresh lemon juice
• 1 tablespoon brown sugar
• 1/2 teaspoon almond extract
• 1 teaspoon cinnamon
• flour (for dusting work surface)
• Joanne's Tart Dough (recipe below)
• Almond Paste (recipe below, or store bought)
• 1/2 cup thinly sliced almonds (optional)
• 1 tablespoon white granulated sugar, divided
• 1 large egg white
• 1 tablespoon water

1. Heat oven to 400 degrees. In a large bowl, combine apple wedges, lemon juice, brown sugar, almond extract and cinnamon; toss well to coat. On a lightly floured work surface, roll Joanne's Tart Dough (see recipe below) out into a 16-inch round (about 1/8 inch thick) and place on a baking sheet.
2. Now roll Almond Paste (see recipe below) into a 12-inch round and place it in the center of the dough. (It's OK if it breaks apart; it'll be covered with apples.)
3. Leaving a 2-inch border of dough, arrange apple wedges in an overlapping spiral from the edges to the center. Sprinkle with sliced almonds (if desired) and approximately 1 teaspoon white granulated sugar. Gently fold a 3-inch section of dough over the edge of the apple wedges; repeat with the remaining dough.
4. In a small bowl, whisk together egg white and water. Brush outside edge of dough with egg mixture. Sprinkle edge with remaining sugar. Bake 30 minutes or until dough is well browned. Let cool about 10 minutes before serving.

apples, lemon juice, brown sugar, almond, cinnamon, flour, dough, almonds, white granulated sugar, egg white, water

Taken from www.epicurious.com/recipes/member/views/open-face-apple-and-almond-tart-50047874 (may not work)