Bake this pretty and delicious apple tart when the new crop of fall apples is available. Apples are available year round; however they are especially good in the fall. The brown sugar and almond pastry is filled with sweet baking apples, then covered with an orange marmalade-brown sugary syrup.

Apple-Brown Sugar Tart

Ingredients:

Brown Sugar Pastry:

1¼ cups all-purpose flour

½ cup slivered almonds, toasted, then finely ground or chopped

¼ cup firmly packed light brown sugar

1 large egg yolk

½ cup unsalted butter, chilled, cut into small pieces

1 tablespoon ice water (if needed)

Filling:

1/3 cup firmly packed light brown sugar, divided

2 tablespoons freshly squeezed orange juice

1 tablespoon quick-cooking tapioca

3 sweet baking apples (1½ pounds), such as Gala or Pink Lady

3 tablespoons Orange Marmalade

Tip:  Use a citrus juicer for freshly squeezed juice.

Directions:

1. Preheat oven to 350 degrees F.
   
   Brown Sugar Pastry:
2. In a large mixing bowl, combine flour, almonds, brown sugar, and egg yolk. With a pastry blender or two knives, cut butter into the flour mixture until the mixture resembles coarse crumbs, but holds together when pinched with your fingers. Or, process in a food processor. If pastry is too dry, add 1 tablespoon ice water.   
   
   
3. Press pastry evenly into one 9 inch tart pan with a removable bottom, patting pastry evenly over bottom and up the sides, flush with the rim of the pan.
   
   Filling:
4. In a large bowl, add 2 tablespoons brown sugar, orange juice, and tapioca; stir until well mixed. Let sit for 10 minutes to soften the tapioca.
   
   
5. Peel, core, and slice apples into ¼ inch-thick slices. Toss the apple slices into the brown sugar mixture, gently stir to coat apples. Place the slices in the prepared pastry lined pan, neatly overlapping the pieces. 
   
   
6. In a microwave-safe bowl, combine remaining brown sugar and Orange Marmalade. Heat in 30 second intervals using 100% power, stirring each time, until marmalade is melted. Pour evenly over apple slices.
   
   Bake:
   
7. Bake 55 to 60 minutes or until crust is lightly browned and apples are tender when pierced. Remove from oven and cool on a wire cooling rack at least 15 minutes.
   
   
8. Remove the outer metal ring of the tart pan; slide a thin kitchen knife between the bottom crust and the tart pan bottom to release, then slide the tart onto a serving plate.
   
   Serving suggestion: Serve tart either when cooled to room temperature or still slightly warm. Spoon a dollop of whipped cream on top, or serve ala-mode with vanilla ice cream.
   
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