Solo Foods | Apple Almond Tart

Submitted by Sydney Wright - La Conner, WA

10 to 12 servings

Crust
1-1/2 cups all-purpose flour
1/2 cup butter or margarine
3 tablespoons granulated sugar
1 egg, beaten
1/4 teaspoon salt

Filling
5 tablespoons butter or margarine, softened
1 can Solo or 1 jar Baker Apple filling
2 eggs
1 can Solo or 1 jar Baker Almond filling
1 teaspoon rum or brandy extract

To Decorate
1/4 cup heavy cream
1/4 cup toasted sliced almonds
1 tablespoon confectioners sugar

Stir flour, granulated sugar, and salt in medium-size bowl until blended. Cut in butter until mixture resembles coarse crumbs. Add egg and mix until dough binds together. Press into bottom and up side of 9- or 10-inch fluted tart pan with removable bottom. Trim pastry even with rim of pan. Refrigerate 30 minutes.

Preheat oven to 375° F.

To make filling, beat butter in medium-size bowl until fluffy. Add eggs and rum extract, and beat with electric mixer until blended. Beat in almond filling until thoroughly blended. Spread apple filling in bottom of pastry-lined pan. Pour almond mixture evenly over filling.

Bake 40 to 45 minutes or until center is set and pastry is golden brown. Cool completely in pan on wire rack.

To decorate, whip cream in medium-size bowl with electric mixer until soft peaks form. Add confectioners sugar and whip until firm. Spoon whipped cream into pastry bag fitted with open star tip. Pipe on top of tart in decorative swirls. Sprinkle with toasted almonds and refrigerate until ready to serve.