• 1 large apple, peeled and chopped
  • 1 tsp. lemon juice
  • 1 sheet refrigerated pie pastry
  • 2 Tbsp. apple jelly
  • 2 Tbsp. sugar
  • 1/4 c. cinnamon baking chips
  • 1/3 c. sliced almonds
  • 1 tsp. milk
  • ICING:
  • 1 c. confectioners' sugar
  • 1/4 tsp. almond extract
  • 1-2 Tbsp. milk
  1. In a small bowl, toss apple with lemon juice; set aside. On a lightly floured surface, roll pastry into a 14" circle. Transfer to a parchment paper-lined baking sheet. Spread jelly to within 2" of edges. Sprinkle with apple mixture, sugar, baking chips and almonds. Fold up edges of pastry over filling, leaving center uncovered. Brush folded pastry with milk.
  2. Bake @ 400 degrees for 20-25 minutes or until golden brown. Use parchment paper to slide tart onto a wire rack to cool. In a small bowl, combine confectioners' sugar, extract and enough milk to achieve desired drizzling consistency. Drizzle over tart.