In a food processor, put
- 1-2/3 cups flour
- 2 sticks of cool butter, cut into cubes
Pulse 5-6 times
- 6 tbsps sugar
- 1 egg yolk
- 1 tsp fresh lemon juice
- 2 tbsps almond flour
Process until it almost holds together. Remove, form into a flat round, wrap in plastic and refrigerate 30 minutes.
Remove and roll and line a 9″ or 10″ tart pan with dough – save rest of dough
Freeze the tart shell for 20 minutes – line with foil and pie weights and bake at 350 for 20 minutes. Remove from oven and remove pie weights and set aside crust.
Peel and core 1-1/2 lbs of apples (I used Gala) – cut into slices and put in a saute pan. Add the rest 1/3 cup sugar, juice of 1 lemon, 1/4 cup water and cook over medium heat until apples are soft enough to roughly mash with a potato masher – then add 2 tbsps of strained ginger marmalade – blend well.
Pour apple mixture into crust and spread evenly. Set aside.
Roll out half of the rest of the dough and cut into 1/2″ strips and make a lattice on top of the tart. With the other half of the dough. roll into a long rope, about pencil-thick, and arrange around the rim of the mold, pressing it down to made it stay in place. Brush with egg white wash Bake at 350 for 30-40 minutes or until the top is lightly golden brown.
NOTE: you can also add either golden raisins or dried cranberries to the filling but I like it without.