In looking for a simple, easy lightened up dessert for a special weekend meal, I discovered a Sonoma recipe for an Almond Crusted Tart using stone fruit. I decided to adapt it by using Granny Smith and Fuji Apples and sugar free orange marmalade as part of the glaze. This crust is easy to put together, full of flavor and texture and only takes 30 minutes to cool before rolling it out. I used apples, but you could easily use pears or peaches (frozen, this time of year) for the topping. I love the rustic, free form look of this appple tart.
A perfect finish to a springtime meal!