PATTI - VDRJ67A

PASTRY
2 c Flour
3 tb Sugar
3/4 c Butter or margarine; cut up
1 Egg; slightly beaten
1 tb Fresh lemon juice
4 tb Water; iced

-FILLING –
6 Egg yolks
3/4 c Sugar
1/8 ts Salt
3/4 c Brazil nuts -OR- almonds;
– pulverized
1/3 c Dark -OR- light raisins
3 c Tart appples; shredded
– about 3 large
1/2 ts Cinnamon
6 tb Apricot jam
6 tb Butter or margarine; melted

SERVE WITH
Slightly sweetened whipped
– cream
Toasted slivered almonds

Mix flour and sugar in bowl. Cut butter into mixture until pieces are the
size of peas. Blend the egg, lemon juice and 3 tbls water. Sprinkle over
the dry ingredients. Toss with fork until four is moistened. Press into a
ball. Add last tbls of water if needed. Roll pastry into a 9×13″ baking
pan, building the edge up about 1″. In small bowl, beat egg yolks until
fluffy. Add sugar and salt. Beat at high speed until thick and lemon
colored. Blend in the nuts and raisins. Fold in the appples and cinnamon.
Spread apricot jam over the pastry. Top with apple-nut

mixture. Bake at 350 for 25 minutes. Drizzle with melted butter. Return to
oven. Bake 15-20 minutes longer until top is golden. Cut into squares.
Serve warm with slightly sweetened whipped cream and garnished with
almonds.