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Recipe Summary

prep:
15 mins
bake:
30 mins to 35 mins at 425°
Servings:
12
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Ingredients

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Directions

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  • Heat oven to 425°F. Place 1-1/4 cups (about half) of the piecrust mix (reserve remainder for another recipe) in a medium-size bowl. Add cinnamon; stir with a fork to combine. Add 2 tablespoons ice water and stir until dough comes together in a ball.

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  • Transfer dough to a floured surface; roll out to a 10-inch circle. Drape into a 9-inch fluted tart pan. Fit into bottom, then fold over edge to come halfway up side of pan. Pierce with a fork, and line with nonstick foil. Fill foil with pie weights; bake crust at 425°F for 8 minutes.

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  • While crust bakes, place egg white and salt in a medium-size bowl. Add 1/3 cup of the sugar (1 tablespoon at a time), beating constantly with an electric mixer. Once sugar is added, beat for 1 minute. Stir in almonds and 1 tablespoon flour.

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  • Remove crust from oven and remove foil and weights. Spread almond mixture over bottom of crust. Set aside.

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  • Peel apples, and cut away from cores. Cut pieces into 1/4-inch-thick slices. Toss slices in a large bowl with remaining 2 tablespoons sugar and remaining 2 teaspoons flour. Fan slices in two concentric circles in crust, packing as closely together as possible.

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  • Bake tart at 425°Ffor 30 to 35 minutes, until apples are knife-tender. Meanwhile, melt jelly in microwave, about 20 seconds. Stir until smooth. Brush jelly onto warm tart. Slice and serve.

Nutrition Facts

229 calories; total fat 12g; saturated fat 3g; cholesterol 0mg; sodium 210mg; carbohydrates 28g; fiber 1g; protein 3g.
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Reviews

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