Blomidon Inn Apple Tart - cooking recipe

Ingredients

Tart Crust
2 cups all-purpose flour
1 cup granulated sugar
1 teaspoon baking powder
1 cup butter, softened and cubed
1 egg, beaten
Filling
8 cups apples, diced (unpeeled, Northern Spy or Delicious)
3 tablespoons sherry wine
1 tablespoon lemon juice
1 cup granulated sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1 pinch ground cloves
1/2 cup sliced almonds, toasted, for garnish

Preparation

Crust:.
In bowl, stir together flour, sugar and baking powder.
With pastry blender or 2 knives, cut in butter just until in coarse chunks and mixture is still dry.
Drizzle with egg; toss until slightly moistened. (Mixture should not come together like dough.).
Set aside 1 cup (250 mL) for topping; lightly press remainder evenly onto bottom and halfway up side of 10-inch (3 L) springform pan. Set aside.
Filling:
In bowl, toss together apples, sherry and lemon juice.
Stir together sugar, cinnamon, nutmeg and cloves; sprinkle over apples and toss well. Scrape into pan, levelling top.
Sprinkle with reserved crumb mixture.
Bake in centre of 350\u00b0F (180\u00b0C) oven until golden, about 1-1/2 hours.
Let stand on rack until warm; run knife around edge to loosen.
Let cool completely before removing side of pan.
Serve with whipped cream and toasted sliced almonds.