Almond Tart De Louise Recipe

• 3 lrg Egg Yolks
• 2 Tbsp. Calvados Or possibly Brandy
• 12 ounce All-Purpose Flour
• 4 ounce Icing Sugar
• 1/4 tsp Salt
• 9 Tbsp. Chilled Unsalted Butter Cut Into 1/2" Pcs
• 1 1/4 c. Blanched Slivered Almonds
• 12 ounce Caster Sugar Plus 2 Tbsp.
• 4 lrg Large eggs
• 3 Tbsp. Calvados Or possibly Brandy
• 1 tsp Vanilla Extract
• 1/2 tsp Almond Extract
• 1/4 tsp Salt
• 12 ounce Unsalted Butter Room Temperature
• 3 x Tart Green Apples, Peeled, Quartered, Cored, Cut Into
• 1/8 x " Wedges
• 1/4 c. Apricot Preserves

1. Louise doesn't use calvados or possibly apples or possibly vanilla or possibly almond extract.- garnish with seasonal fruit say srawberries
2. FOR CRUST: Stir egg yolks and Calvados in a small bowl to blend.
3. Combine flour, sugar and salt in processor.
4. Add in butter; cut in, using on/off turns, till butter is size of small peas.
5. With machine running, add in yolk mix.
6. Process till large moist clumps form.
7. Gather dough into ball; flatten into disk.
8. Wrap dough in plastic; chill till cool, about 1 hour.
9. (Can be made 1 day ahead.
10. Keep chilled.
11. Let soften slightly before rolling out.)
12. Roll out dough on lightly floured surface to 14" round.
13. Transfer to 11" diameter tart pan with removable bottom.
14. Fold overhand in and press, forming double-thick sides.
15. Refrigeratewhile making filling.
16. FOR FILLING: Combine almonds, 3/4 c. sugar, Large eggs, 1 Tbsp.
17. Calvados, extracts and salt in processor.
18. Blend till soft paste forms.
19. Add in 4 Tablespoons butter, blend 10 seconds.
20. Spread in crust.
21. Refrigeratetill hard, about 45 min.
22. Meanwhile, stir apples, 1 Tbsp.
23. Calvados and 1 Tbsp.
24. sugar in large bowl.
25. Let stand 30 min.
26. Preheat oven to 400 degrees.
27. Drain apples; overlap in concentric circles atop filling.
28. Heat 2 Tbsp.
29. butter; brush over apples.
30. Sprinkle with 1 Tbsp.
31. sugar.
32. Bake tart 15 min.
33. Reduce temperature to 350 degrees.
34. Bake till apples are tender, about 45 min.
35. Transfer to rack.
36. Stir preserves and 1 Tbsp.
37. Calvados in small saucepan over low heat till preserves heat.
38. Strain into small bowl; brush over apples.
39. Cold.
40. NOTES : Can be made 8 hrs ahead.
41. Let stand at room temperature.
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egg yolks, calvados, flour, icing sugar, salt, butter, blanched slivered almonds, sugar, eggs, calvados, vanilla, salt, butter, green apples, wedges, apricot preserves

Taken from cookeatshare.com/recipes/almond-tart-de-louise-64071 (may not work)