The crust is soooo flaky!
In a food processor, put
1-2/3 cups flour
2 sticks of cool butter, cut into cubes
Pulse 5-6 times
Add 6 tbsps of the 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 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 top is lightly golden brown.
NOTE: you can also add either golden raisins or dried cranberries to the filling but I like it without.