Amount
Ingredient
Preparation





---

-----------------------------------pastry-----------------------------------



2
cups
flour





3
tablespoons
sugar





3/4
cup
butter

or margarine; cut up



1
each
egg

slightly beaten



1
tablespoon
lemon juice

fresh



4
tablespoons
ice water







---

----------------------------------filling----------------------------------



6
each
egg yolks





3/4
cup
sugar





1/8
teaspoon
salt





3/4
cup
brazil nuts

or almonds, pulverized



1/3
cup
raisins





3
cups
apples

tart, shredded



1/2
teaspoon
cinnamon





6
tablespoons
apricot jam





6
tablespoons
butter

or margarine, melted





---

---------------------------------serve with---------------------------------



1
x
whipped cream

slightly sweetened



1
x
almonds

toasted slivered

 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 9x13" 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 35 for 25 minutes. Drizzle with melted butter.
Return to oven. Bake 15-2 minutes longer until top is golden. 
Cut into squares. Serve warm with slightly sweetened whipped cream and garnished with almonds