Apple Almond Tart

• 1/2 cup all-purpose flour
• 1/2 cup whole wheat pastry flour
• 1/2 teaspoon salt
• 1/2 teaspoon sugar
• 1/2 cup (1 stick) unsalted butter, chilled and cut into small cubes
• 1/4 cup ice water, plus more if needed
• 1/2 cup (1 stick) unsalted butter, at room temperature
• 1/2 cup granulated sugar
• 1 large egg
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 cup whole almonds, toasted, cooled and finely ground
• 2 teaspoons all-purpose flour
• 1/4 teaspoon salt
• 2 medium apples, cored and thinly sliced (about 1/4 inch)
• 1 tablespoon Demerara Sugar

1. Combine all of the dry ingredients in the bowl of a food processor and pulse once or twice to combine.
2. Add the butter cubes to the bowl.
3. Pulse until the dough forms into large crumbles, being careful not to overmix, about 30 pulses.
4. Add the ice water to the bowl and turn the processor on, mixing until the dough is just combined and comes together in 2 or 3 large portions.
5. This only takes about 8 to 10 seconds, so be mindful not to overprocess.
6. Turn the dough out onto the countertop and press into a flat round disk (about 6 inches wide).
7. Work quickly and dont handle the dough too much.
8. Wrap it tightly in plastic wrap and chill for at least 2 hours, or until youre ready to roll it out.
9. Lightly flour a work surface and roll out the dough into a 10-inch round, making sure to rotate and flip it over, rolling both sides.
10. Fold it in half loosely and place it over a 9-inch tart pan with a removable bottom, the crease of the dough running down the middle of the pan, and the edges overhanging slightly.
11. Unfold the dough so it hangs over the edge of the tart pan.
12. Press the dough gently into the corners of the pan, being careful not to stretch it thin.
13. Fold under any overhanging crust and press it into the walls of the tart pan.
14. Run a rolling pin over the top of the pan, pressing down to trim any extra dough and make it flush with top edge of the pan.
15. Use a fork to pierce the bottom of the tart shell, and freeze for 30 minutes.
16. Preheat the oven to 350 degrees F. Take the tart shell from the freezer and line it with parchment paper.
17. Fill the parchment paper with pie weights or beans, pressing them into the corners.
18. Bake for 20 minutes.
19. Remove the pie weights and bake for another 10 to 15 minutes, until golden brown.
20. Remove the shell from the oven and cool for at least 15 minutes, or until youre ready to use it.

allpurpose, whole wheat pastry flour, salt, sugar, unsalted butter, water, unsalted butter, granulated sugar, egg, egg yolk, vanilla, whole almonds, flour, salt, apples, sugar

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