Apple Almond Tart

• 4 cups all-purpose flour
• 1 tablespoon sugar
• 1 12 teaspoons salt
• 1 12 cups cold unsalted butter, cut up
• 10 -12 tablespoons ice water
• 1 (8 ounce) can almond paste, crumbled
• 14 cup unsalted butter, softened
• 12 cup sugar
• 12 teaspoon ground cinnamon
• 12 teaspoon salt
• 2 large eggs
• 14 cup all-purpose flour
• 4 tart apples, peeled and sliced thinly
• 14 cup apple jelly, melted

1. For the pastry:.
2. Combine flour, sugar and salt in a large bowl.
3. Cut in butter until crumbly.
4. Sprinkle with 2 Tbs of ice water and stir with a fork.
5. Repeat with additional water as needed, just until dough begins to hold together.
6. Shape into 3 disks and wrap each tightly in plastic wrap.
7. Chill 1 disk for 30 minutes.
8. Freeze remaining disks (up to 3 months)for another use.
9. Heat oven to 425.
10. Roll refrigerated disk into 14" round.
11. Ease into 11" tart pan with removable bottom.
12. Fold and press overhang 1/8" above rim and freeze for 15 minutes.
13. Remove from freezer and line tart shell with foil, fill with pie weights or dried beans.
14. Bake for 15 minutes, remove foil and weights and continue baking for 10 minutes or until golden.
15. Place on rack to cool.
16. Reduce oven to 375.
17. For Filling:.
18. Pulse first 5 ingredients in blender or food proccesor until crumbly.
19. Add eggs and process until smooth.
20. Add flour and pulse until just combined.
21. Spread filling into tart shell.
22. Arrange apples in concentric circles over filling.
23. Bake until apples are tender; about 70 minutes.
24. Brush apples with jelly and cool on rack.

allpurpose, sugar, salt, cold unsalted butter, water, almond paste, unsalted butter, sugar, ground cinnamon, salt, eggs, flour, apples, apple jelly

Taken from www.food.com/recipe/apple-almond-tart-417007 (may not work)