3/4 c Almonds
2 c All-purpose flour
6 tb Butter; unsalted, at room
-temp
1/3 c Sugar plus
1/4 c Sugar (divided use)
1 Extra-large egg -or-
2 Meduim eggs
1 ts Baking powder
4 Granny Smith apples; peeled,
-cored and grated with a
-large-hole grater
1/3 c Raisins soaked in dry white
-wine to cover for 30
-minutes and drained
1/3 c Pine nuts
1/3 c Blueberry or blackberry jam
18 Amaretti cookies
Non-stick cooking spray
1 c Whipping cream; chilled
1/2 ts Ground cinnamon
1/2 ts Vanilla extract
Heat oven to 350 degrees. Using a food processor fitted with the metal
blade, grind the almonds with the flour until fine; reserve. Cream the
butter and the 1/3 cup sugar in the processor until fluffy. Add the egg(s),
baking powder and almond-flour mix. Process with brief pulses until
crumbly.
In a bowl, mix the apples, raisins, pine nuts, jam and the cookies, broken
up if needed.
Spray a 10-inch springform pan with cooking spray and cover the bottom and
sides with two-thrids of the crumb mixture, patting it firmly and evenly.
Fill the shell with the apple mixture and sprinkle on the remaining crumbly
dough.
Bake until set and the crust is golden, about 1 hour. If the crumble starts
to brown too much, cover with aluminum foil.
To serve, remove the pan sides and slide tart onto a platter.
Whip cream; when it starts to thicken, slowly add the 1/4 cup sugar, the
cinnamon and vanilla. Whip until soft peaks begin to form. Cover and
refrigerate for no longer than 1 hour.
Serve tart warm or at room temperature, with chilled cream on top.
NUTRITIONAL ANALYSIS: Each serving contains 969 calories, 54 g fat (49% of
calories from fat), 160 mg cholesterol and 134 mg sodium.
NOTE: See “Roast Tenderloin Stuffed W/Italian Vegetables” for other menu
items and a countdown for a sit-down dinner.
ARKANSAS GAZETTE-DEMOCRAT
18 OCT 95
Downloaded from Glen’s MM Recipe Archive,
Yields
6 Servings