Apple Tart

Hello all! don't think I haven't been thinking about posting just because I've been swept up in a bezillion responsibilities. No art updates but I think you might like this example of kitchen creativity. This is my own recipe for an awesome almond-apple tart using the olive oil dough recipe from "Artisan Bread in 5 minutes a day" by Jeff Hertzberg and Zoe Francois--one of my favorite cookbooks: Artisan Bread in 5 Minutes a Day.
First a couple of pictures:




And here is the finished tart! Delicious!

Apple Almond Tart
By Elizabeth Harris

2 eggs, one separated
1 grapefruit sized portion of olive oil yeast dough
4 Granny Smith apples, peeled, cored and sliced
1 tbsp cinnamon
1/4 tsp ground nutmeg
4 tbsp flour
2 tbsp sugar
2 tbsp lemon juice
1 tube almond paste (7 oz.)
1 8 oz pkg sliced or slivered almonds
decorative sugar (demarra or other large grained sugar)
1/8 tsp salt
PAM

Remove dough from tub and let rise for 30-40 minutes. Spray cookie sheet with PAM and dust with flour. Pat and push out dough to cover the whole sheet. Be patient, this takes a while. Be gentle so you don't tear holes in the dough as it relaxes and stretches. Peel, core and slice apples. Add lemon juice, 2 tbsp flour, sugar, cinnamon, and nutmeg to apples and stir until well coated. In a food processor combine cut up almond paste, whole egg and egg white, 2 tbsp flour, and salt. Process until well blended. Spread almond paste mixture on dough leaving an inch margin all around. Sprinkle a layer of almonds onto the paste only. Arrange apple slices in four rows on top of the paste and almonds also leaving the margin bare. Pull up the dough all around the edges over the apples. Add a little water to the remaining egg yolk and paint the surface of the dough margin. Sprinkle with more almonds and finish with decorative sugar--especially on the exposed dough. Bake at 450 degrees F for 25-35 minutes or until golden. Remove from oven, let cool on rack. Use a spatula to remove from pan--dough will have adhered somewhat despite the PAM.