Austrian Lady Jam Tart
This recipe has been adapted from "Mes Confitures: The Jams and Jellies of Christine Ferber" by Christine Ferber. Text copyright 2002 by Christine Ferber. Reprinted by permission of Michigan State University Press.
Preheat the oven to 350 degrees. On a lightly floured board, roll out the pastry to a 1/8 inch thickness. Place pastry in a tart pan, and press it into the bottom edges and along the sides. Trim pastry using scissors or a sharp paring knife, or by rolling a rolling pin across the top of the pan.
Chill the pastry-lined pan until ready to use. The pastry shell can be refrigerated, well wrapped in plastic, for up to 1 day. For longer storage, it can be frozen.
Using a large pastry bag fitted with a 1/2-inch plain tip, pipe about 1 cup almond cream into tart shell beginning in the center and continuing in a circular pattern. Top evenly with apples. Repeat almond cream process using remaining 1/2 cup almond cream. Sprinkle with almonds.
Bake until tart is puffed and golden, 35 to 45 minutes. Transfer to a wire rack to cool. When cool remove tart from pan and sprinkle with confectioners' sugar. Serve garnished with creme fraiche.