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In bowl of a food processor, pulse to combine first 6 ingredients until mixture resembles slow cooking oats
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Whisk together the egg and vanilla
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Pour egg mixture over the flour mixture and pulse until it begins to clump together Knead gently to gather into a ball; wrap in plastic wrap and chill for a few hours or overnight
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Meanwhile, make the. almond paste
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Preheat the oven to 400˚F
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Roll chilled pastry into an 11-inch circle between two floured pieces of parchment paper: as this is a very sticky, delicate dough: parchment paper and flour are needed to successfully work this dough into a round
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Peel off paper, as needed, and sprinkle dough with flour to ensure it doesn’t stick
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Line 9-inch spring-form pan with pastry, pressing it about 1½ inches up the sides. (If the pastry tears, patch it )
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Dock pastry with fork and chill until firm (about 15 minutes) in freezer
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Line chilled pastry with foil and fill with pie weights or dried beans; bake in preheated 400˚F oven for 15 minutes, until sides are set
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Gently remove foil and weights; bake another 5 minutes, until bottom of pastry is dry
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Remove from oven; reduce oven temperature to 350˚F
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Meanwhile, peel and core apples