Ingredients

Crust

• 101 Tree Top Apple Juice Concentrate
• 30 g Tree Top Apple Flake Powder reconstituted in 59.2 grams water
• 142 g hazelnuts, unblanched and toasted
• 57 g almonds, unblanched and toasted
• 170 g unbleached all-purpose flour
• 0.88 g ground cinnamon
• 0.88 g ground allspice
• 85 g unsalted butter, chilled and cut in small cubes
• 50 g egg
• 5 g vanilla

Filling

• 2 lb. IQF Granny Smith Apple Slices
• 93 g Tree Top Apple Juice Concentrate
• 5 g vanilla extract
• 14 g lemon juice
• 21 g brown sugar
• 43 g cornstarch
• 2 g ground cinnamon
• 1 g ground nutmeg

Topping

• 31 g Tree Top Apple Juice Concentrate
• 43 g hazelnuts, unblanched and toasted
• 28 g unbleached all-purpose flour
• 14 g brown sugar
• 2 g ground cinnamon
• 1 g ground nutmeg
• 1 g ground allspice
• 85 g unsalted butter, chilled and cut in small cubes

Directions

Process the nuts in blender until coarsely ground. Add the flours, cinnamon and allspice. Pulse to combine. Add the butter and JLS to the flour mixture and pulse until it resembles a coarse meal. Whisk the apple concentrate, egg and vanilla together and with the machine running, add the liquid. Process until the dough begins to form a ball. Press dough into a disk, wrap in plastic and refrigerate for at least 2 hours.

To form the crust: Roll the dough ¼” thick, cut to fit tart pans and press into greased tart pans. Brush inside of tart with beaten egg white. Refrigerate for 20 minutes.

To Prepare Filling:

Combine all the ingredients except the apples in a large bowl and whisk until thoroughly combined. Add the apples and toss until all the apples are coated with the mixture. Divide the apple mixture evenly between the pans.

Topping Preparation:

Combine first six ingredients in the bowl of a food processor and pulse until the nuts are a coarse meal. Add butter and pulse until incorporated. Add the apple concentrate and pulse until just combined. Sprinkle over assembled tarts. Freeze.

To Bake:

Preheat oven to 400 F.  Bake foil covered tarts for 15 minutes, then turn the oven down to 350 F and bake for 30-35 minutes or until the crust and tops are golden brown and the filling is bubbling. Allow to cool for 15 minutes.