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Sunday, November 8, 2009. 2-3 tbsps very cold water. 3-4 Ripe dessert apples. 2 tsps Calvados or Kirsch. 35 ozs whole blanched almonds, ground. 2 level tbsps flour. 10-11 inch tart tin with removable base. Make the pastry in food processor, wrap in cling-film and put in fridge for at least 30 minutes. Can do up to 3 days ahead. HEAT OVEN TO 400 degrees F, and place a baking sheet in the oven. Best eaten on day baked, not too bad a day later but warm it slightly. The classic recipe calls for an apricot .CONTENT
This web page recipes-nadia.blogspot.com states the following, "Sunday, November 8, 2009." We saw that the webpage said " 2-3 tbsps very cold water." It also said " 2 tsps Calvados or Kirsch. 35 ozs whole blanched almonds, ground. 10-11 inch tart tin with removable base. Make the pastry in food processor, wrap in cling-film and put in fridge for at least 30 minutes. Can do up to 3 days ahead. HEAT OVEN TO 400 degrees F, and place a baking sheet in the oven. Best eaten on day baked, not too bad a day later but warm it slightly. The classic recipe calls for an apricot ."SEEK SIMILAR DOMAINS
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