---------- Recipe via Meal-Master (tm) v8.05
       Title: French Apple Almond Tart
  Categories: Pies
       Yield: 12 Servings
       2 lb Granny smith apples
     3/4 c  Sugar
       6 oz Butter
     1/2 c  Sliced almonds
       1 ts Vanilla extract
       1 lb Pate sucre with almonds;
            (see below)
       4 oz Apricot glaze
       4 oz Orange juice
       1 c  Whipped cream topping
 --------------------------PATE SUCRE WITH ALMONDS--------------------------
       1 lb Butter
       3 oz Sugar
       1 ts Vanilla extract
     1/8 ts Almond extract
       1    Pinch salt
       1 c  Sliced almonds
       2 lb All-purpose flour
       3    Eggs
   FOR PATE SUCRE: (Note: Pate recipe makes 3-4 pounds.) 1. Grind the almonds
   fine with half of the sugar.
    2. Cut the butter into large pieces and beat it soft in a large mixer bowl
   with the paddle.
    3. Add the sugar, almonds, vanilla, salt, and almond extract.
    4.  Add the flour gradually. Beat enough just enough to blend.
    5. Add the eggs one at a time and beat enough just to blend.
    6. Divide the dough into 1 pound pieces, wrap well in plastic wrap, and
   flatten.  Keep chilled or frozen to use.
    1. Roll out the tart crust 1/8 inch thick and press it into an 11 inch
   tart pan with a removable bottom. Make the sides thicker than the bottom.
   Keep chilled until ready to use.
    2.  Peel, cut in half, and core the apples. Slice the apples 1/8 inch
    3. Remove the smaller, tapered ends of the apples and place them in a food
   processor with the 1/2 cup of slice almonds, 1/2 cup sugar, teaspoon of
   vanilla, and 4 ounce of the butter. Chop them coarsely with an on and off
    4. Spread the chopped mixture in the bottom of the prepared crust. Fan out
   the sliced apples in concentric circles. Arrange the center slices like a
   rose. Use up all of the slices by inserting them if necessary.
    5. Sprinkle the top of the tart with the remaining 1/4 cup of sugar and
   dot it with the remaining 2 ounce of butter.
    6. Bake it at 375F for 40 minutes rotating the tart occasionally until the
   top is a deep brown and the crust is done.
    7. Melt the glaze with the orange juice and brush it on top while the tart
   is still warm. 8. Cut it into 8 pieces and serve it warm with a side of
   whipped cream. CAFE ALLEGRO\PITTSBURGH.