|1.||In a food processor, combine flour and sugar; sprinkle with butter cubes; pulse until fine crumbs. Drizzle in cream and process until dough clumps together. Gather dough into a disk. Wrap in plastic wrap and refrigerate for 15 minutes or until chilled.|
|2.||Once the pastry is chilled, roll out it to a 14-inch (35 cm) circle on a large piece of lightly floured parchment paper, dusting it with flour to prevent sticking. Slide parchment and pastry onto a large baking sheet.|
|1.||While the pastry is chilling, preheat the oven to 425°F (220°C). Spread almonds on a baking sheet and toast in the oven for about 4 minutes or until fragrant. Transfer to the food processor bowl and let cool. Move rack to bottom third of oven; leave the oven on.|
|2.||In a bowl, combine apples and juice and toss to coat. Set 1 tbsp (15 mL) of each sugar and cream aside separately for topping.|
|3.||Add remaining sugar and flour to food processor; pulse until almonds are finely ground. Add remaining cream and egg; process until blended.|
|1.||Spread almond filling in a circle in the centre of the pastry, leaving a 3-inch (7.5 cm) border. Arrange apples on top, overlapping as necessary. Gently fold edges of dough toward the centre over apples, pleating as necessary, leaving about 5 inches (12.5 cm) in centre exposed. Brush pastry with reserved cream; sprinkle reserved sugar over pastry and apples.|
|2.||Bake in the bottom third of the oven for 20 min. Reduce temperature to 375°F (190°C); bake for 20 to 25 minutes or until crust is golden and apples are tender. Let cool until slightly warm.|
Recipe and photo are provided by Dairy Farmers of Canada. For more recipe ideas, visit dairygoodness.ca.