Warm Apple-Almond Pastry
Frozen puff pastry makes this European-style, open-faced tart easy to create.
- 1 cup sliced almonds, divided
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 whole egg
- 1 egg yolk
- 1/2 teaspoon almond extract
- 1 package (17.3 ounces) frozen puff pastry sheets, thawed
- 2 red baking apples such as Jonathan
- 1/4 cup apricot jam, warmed
- Powdered sugar (optional)
- vanilla ice cream or thawed, frozen whipped topping (optional)
Preheat oven to 400°F. Grate 3/4 cup of the almonds using Rotary Grater. In Classic Batter Bowl, combine almonds, granulated sugar, flour, whole egg, egg yolk and almond extract; mix well and set aside. Unfold one pastry sheet onto lightly floured Large Round Stone with Handles. Roll to a 10 1/2-inch square using Baker's Roller®. (Corners of pastry will touch edge of baking stone.) Prick pastry with pastry tool.
Spread almond mixture evenly over pastry to within 1 inch of edge. Cut apples lengthwise in half; remove stems and seeds using Core & More. Slice apple halves crosswise into 1/4-inch-thick slices using Utility Knife. Arrange slices in an overlapping pattern over filling.
Using Pizza Cutter, cut remaining pastry into nine 1-inch-wide strips. Moisten outer edges of dough on baking stone with water. Arrange five of the strips diagonally over apples, twisting dough and pressing edges to seal; trim off any extra dough. Arrange and press remaining four strips of dough around edge of pastry, forming an even border.
Bake 30-35 minutes or until pastry is puffed and golden brown. Cool at least 10 minutes. Spread warm jam over apples and pastry. Place remaining almonds in Small Bar Pan; microwave on HIGH 5-7 minutes or until golden brown, stirring after each 30-second interval. Coarsely chop almonds using Food Chopper; sprinkle over pastry. Sprinkle with powdered sugar, if desired; cut pastry into squares. Serve warm with ice cream or whipped topping, if desired.
- 12 servings
Nutrients per serving:
Calories 300, Total Fat 16 g, Saturated Fat 3.5 g, Cholesterol 35 mg, Carbohydrate 33 g, Protein 6 g, Sodium 210 mg, Fiber 2 g
Thaw puff pastry sheets at room temperature about 1 hour before using or microwave on 20% power for 3-4 minutes until thawed but still cold. Puff pastry that is too warm is difficult to work with.