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“You could serve this with a scoop of vanilla ice cream but it also stands alone just fine.”
1hr 15mins

Ingredients Nutrition

  • 12 cup slivered almonds
  • 1 14 cups flour
  • 1 cup sugar
  • 1 tablespoon sugar
  • 34 cup butter
  • 1 large egg yolk
  • 3 large eggs
  • 2 granny smith apples (1 lb. total, use any good cooking apple)
  • 3 tablespoons apricot jam
  • 2 tablespoons orange-flavored liqueur


  1. In a 325° oven, in a pie pan, bake almonds until golden, about 8 minutes, stirring occasionally. Let cool.
  2. In a food processor or bowl, mix flour and 1 T. sugar. Add 1/2 cup butter, cut into pieces (reserve remaining 1/4 cup butter for step #3). Whirl or rub with your fingers until mixture forms fine crumbs. Add 1 egg yolk; whirl or mix with a fork until dough holds together. Pat into a smooth ball, then firmly press dough over bottom and up sides of a 9-inch tart pan with removable rim.
  3. In food processor (same one, no need to wash), whirl almonds and 1 cup sugar until nuts are finely ground. Add remaining butter and the whole eggs; whirl until smooth.
  4. Peel and core apples; slice 1/8-inch thick. Overlap slices neatly in dough-lined pan. Pour nut mixture over fruit.
  5. Bake in a 325° oven until crust is browned and apples are tender when pierced, 50 to 60 minutes.
  6. In a 6 to 8-inch frying pan over medium heat, stir jam until melted; add liqueur. Spoon warm jam evenly over hot tart. Return to oven and bake until jam bubbles slightly, 3 to 5 minutes.
  7. Let tart cool on a rack at least 30 minutes; remove pan rim. Serve warm or cooled off.

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