A great dessert for the holiday buffet."
Original recipe yield: 1 - 10 inch tart.
Servings:
8 (change)
INGREDIENTS:
* 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
DIRECTIONS:
1. 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.
2. 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.
3. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until golden brown.
4. 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.