This recipe came from one of those impulse-buy mini magazines at the grocery store checkout stand. It's such an elegant dessert but surprisingly easy to make. If you don't have this style of tart pan, a 9 inch spring form cake pan would work just as well.
For the crust:
3/4 c all-purpose flour
1/4 tsp baking powder
3/4 stick unsalted butter, room temperature
1/2 c sugar
1 large egg
1/2 tsp pure almond extract
To make the crust: In a small bowl, whisk together dry ingredients, set aside. In a large bowl, use an electric mixer to beat butter and sugar until fluffy. Add egg and almond extract and beat until combined. With mixer on low, add flour mixture and mix until just combined.
Using a spatula or table knife, spread dough in a 9 inch removable-bottom tart pan, evenly covering bottom and sides. Freeze for 20 minutes.
Meanwhile, preheat the oven to 350F and start on the filling.
For the filling:
1/2 stick unsalted butter, room temperature
1/2 c sugar, divided
1 large egg
1 1/2 tsp finely grated lemon zest and 1 Tbsp fresh lemon juice (use the same lemon)
3 Tbsp all-purpose flour
1/2 c heavy cream
1 granny smith or other large tart apple, peeled, cored, and sliced 1/4 inch thick
1/3 c sliced almonds
powdered sugar, optional
To make the filling:
In a large bowl (you can use the large bowl used for the crust), beat butter and 1/4 c of the sugar with the electric beater until fluffy. Add egg and lemon zest; mix until combined. With mixer on low, add flour, then cream and mix just until smooth. Set aside.
In a medium bowl (you can re-use the medium bowl from the crust) toss apple with lemon juice. Remove crust from freezer and arrange apples evenly over the chilled dough. Spread filing over apple. Sprinkle with almonds and the remaining 1/4 c sugar. Place tart pan on rimmed baking sheet and bake about 40-45 minutes or until golden and set. Cool completely on a wire rack. Lightly sprinkle with powdered sugar, if desired.
Store in refrigerator.
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