Open-Face Apple And Almond Tart

1. 1

   Heat oven to 400 degrees. In a large bowl, combine apple wedges, lemon juice, brown sugar, almond extract and cinnamon; toss well to coat. On a lightly floured work surface, roll Joanne's Tart Dough (see recipe below) out into a 16-inch round (about 1/8 inch thick) and place on a baking sheet.

2. 2

   Now roll Almond Paste (see recipe below) into a 12-inch round and place it in the center of the dough. (It's OK if it breaks apart; it'll be covered with apples.)

3. 3

   Leaving a 2-inch border of dough, arrange apple wedges in an overlapping spiral from the edges to the center. Sprinkle with sliced almonds (if desired) and approximately 1 teaspoon white granulated sugar. Gently fold a 3-inch section of dough over the edge of the apple wedges; repeat with the remaining dough.

4. 4

   In a small bowl, whisk together egg white and water. Brush outside edge of dough with egg mixture. Sprinkle edge with remaining sugar. Bake 30 minutes or until dough is well browned. Let cool about 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

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