Almond-Apple Tart

• 1 (15-ounce) package refrigerated piecrusts
• 6 1/2 tablespoons butter or margarine, softened and divided
• 4 ounces almond paste, crumbled
• 5 tablespoons sugar, divided
• 1/4 cup brandy, divided
• 1/3 cup plus 2 tablespoons all-purpose flour, divided
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 2 medium Granny Smith apples, peeled and thinly sliced
• 1/2 cup apricot preserves
• 1 tablespoon whipping cream
• Garnishes: sweetened whipped cream, sliced almonds, ground cinnamon

1. Unfold piecrusts; stack on a lightly floured surface. Roll into a 12-inch circle. Fit into a 10-inch tart pan with removable bottom; trim excess pastry.
2. Beat 4 tablespoons butter, almond paste, 1 tablespoon sugar, 2 tablespoons brandy, 1/3 cup flour, and next 3 ingredients at medium speed with a mixer until blended; spread in crust.
3. Toss together 2 tablespoons sugar and apple; arrange in circles, overlapping slices, on top of filling.
4. Cook preserves in a saucepan over low heat until melted. Pour through a fine wire-mesh strainer, discarding solids. Stir in 1 tablespoon butter, remaining 2 tablespoons brandy, and cream; drizzle over apples.
5. Combine remaining 2 tablespoons sugar and remaining 2 tablespoons flour; cut in remaining 1 1/2 tablespoons butter with a fork until blended. Sprinkle evenly over apples.
6. Bake at 400u0b0 on bottom rack 40 minutes. Cool in pan on wire rack 15 minutes. Garnish, if desired.
7. Almond-Pear Tart: Substitute 2 red pears, unpeeled and thinly sliced for Granny Smith apples.

butter, almond paste, sugar, brandy, flour, egg, vanilla, almond extract, apples, apricot preserves, whipping cream, cream

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