Apple Crumble Tart recipe

1 servings

1/2 (17.5 ounce) package frozen puff pastry, thawed

1 tablespoon butter, melted

3 apple - peeled, cored, and chopped

3/8 cup all-purpose flour

3/8 cup chopped blanched almonds

1/2 cup white sugar

1/4 teaspoon ground cinnamon

3 tablespoons butter, chilled

1/4 teaspoon vanilla extract

3 egg yolks

3 tablespoons white sugar

1/3 cup dry Marsala wine

In a small bowl, mix flour, almonds, 1/2 cup sugar, and cinnamon together.

Add chilled butter and vanilla extract.

Cut together with a pastry blender until small crumbs form.

Unfold pastry and cut into a 10 inch circle.

Place on a large, ungreased baking sheet.

Brush with melted butter or margarine.

Arrange apples in the center of the pastry, leaving a 1/2 inch wide border of pastry.

Spoon almond topping gently over the apples, being careful it doesn't spill over the edges of the pastry.

Bake at 350 degrees F (175 degrees C) for 30 minutes, or until golden brown.

Place egg yolks and 3 tablespoons sugar in the top of a double boiler over simmering water.

Beat mixture constantly with a portable electric mixer.

When foamy, add the marsala; continue to beat until the mixture begins to thicken.

Do not overcook, or the mixture will curdle.

Remove from heat.

Serve warm over the apple crumble.