Tuesday, October 7, 2014
PASTRY
1 ½ cups (375 mL) all-purpose flour
6 tbsp (90 mL) butter or margarine, cubed
1 egg yolk
1 to 3 tbsp (15 to 45 mL) lemon juice or water
FILLING
¼ lb (110 g) butter or margarine
½ cup (125 mL) white sugar
2 eggs
½ cup (125 mL) ground almonds
1 tbsp (15 mL) all-purpose flour
3 green apples, peeled, cored and thinly sliced
3 tbsp (45 mL) strained apricot jam (optional)
icing sugar for
