Apple season is finally here! What better way to take full advantage than to cook delicious desserts. This recipe is easy and the whole family will love it!
- 1 1/2 cups all-purpose flour, plus more for rolling dough
- 1/2 cup almond flour*
- 1/4 teaspoon salt
- 1/2 cup sugar, plus 2 tablespoons, divided
- 9 tablespoons unsalted butter, chilled and cut into small cubes
- 6-8 tablespoons water, ice-cold
- 4 medium-sized Granny Smith apples, peeled, halved and cored
- 1 tablespoon lemon juice
- 3 tablespoons unsalted butter, melted, divided
- 2 tablespoons seedless apple or apricot jelly, melted into liquid
- 1/2 cup prepared caramel sauce
- 1/2 cup sliced almonds
- Special equipment: pastry brush or basting brush
- To prepare dough, combine the all-purpose and almond flours, salt, and 1 tablespoon of sugar in a food processor or mixing bowl.
- Add butter and mix with a fork or pastry cutter until pieces of butter are uniformly pea-sized.
- Add water, one tablespoon at a time, until the dough holds together when pinched, but is still crumbly.
- Place dough onto a lightly-floured surface and work it gently into a smooth ball. Wrap in plastic and refrigerate for 20 minutes.
- Preheat oven to 375 F.
- While the dough is being refrigerated, prepare the apple filling. Slice halved apples into 1/8-inch-thick pieces.
- Gently toss apples with lemon juice, 2 tablespoons butter and sugar in a large mixing bowl. Set aside.
- To prepare for filling, place chilled dough onto a floured piece of parchment paper, large enough to line a large rimmed sheet pan, approximately 12 by 16 inches. Roll dough to form a rectangle, about 1/8 inch thick.
- Fold over excess dough over to form a decorative, free-form border.
- Transfer dough and parchment paper to a rimmed baking sheet and brush with the remaining tablespoon of melted butter. Sprinkle edges with remaining tablespoon of sugar.
- To fill, shingle sliced apples in a diagonal pattern, overlapping each by half an apple slice (side to side and top to bottom).
- Bake until crust is golden brown and apples begin to caramelize; about 40 minutes.
- Cool slightly and brush tops of apples with melted jelly. Drizzle with warmed caramel sauce and sliced almonds. Serve.
*Almond flour is available in most health food stores, many supermarkets, and is widely available online. To make almond flour, grind blanched slivered almond in a food processor until finely ground; do not let it become a paste. Refrigerate until use.