1 recipe Tart Pastry (see below), wrapped in plastic and chilled at least one hour
2-3 large apples (about 1 pound) such as Rome Beauty, Jonagold, Granny Smith, Pippin, Gala, Cortland, or Winesap
2-4 tablespoons brown sugar, depending on sweetness of apples
1/2 teaspoon pure almond extract
1/3 cup sliced almonds, toasted
3 tablespoons unsalted butter, chilled and cut into small pieces
1/4 cup Apricot Glaze (see below)
1 1/4 cups flour
2 tablespoons sugar
1/4 teaspoon salt
7 tablespoons unsalted butter, cut into very small pieces and chilled
1-3 tablespoons ice water (or as needed)
1/2 cup apricot preserves
2 tablespoons water or orange-flavored liqueur such as Cointreau or Triple Sec
I was making something similar to this all winter. OK, i cheated a little and I used puff pastry--but it made such an easy dessert to whip up when friends came over--I could even make the whole thing after dinner!
I also use my favourite kitchen tool--my mandoline to get even slices!
The topping is so good--I have it pre-mixed in a jar in my cupboard, so I can do it any time:
6 tbsp white sugar
2 tsp cinnamon
1 tsp ground allspice
1 tsp ground coriander
mix together and sprinkle generously over the apples. Bake at 400F for 20 mins or so--just watch until pastry starts to brown and the topping starts to melt a little on the edges.