| | Directions | | In a small bowl, mix flour, almonds, 1/2 cup sugar, and cinnamon together. Add chilled butter and vanilla extract. Cut together with a pastry blender until small crumbs form. Unfold pastry and cut into a 10 inch circle. Place on a large, ungreased baking sheet. Brush with melted butter or margarine. Arrange apples in the center of the pastry, leaving a 1/2 inch wide border of pastry. Spoon almond topping gently over the apples, being careful it doesn't spill over the edges of the pastry. Bake at 350 degrees F (175 degrees C) for 30 minutes, or until golden brown. Place egg yolks and 3 tablespoons sugar in the top of a double boiler over simmering water. Beat mixture constantly with a portable electric mixer. When foamy, add the Marsala; continue to beat until the mixture begins to thicken. Do not overcook, or the mixture will curdle. Remove from heat. Serve warm over the apple crumble. |
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| Ingredients | | - |  | 1/2 package frozen puff pastry, thawed (17.5 ounce package) |
| - | | 1 tablespoon butter, melted |
| - | | 3 apple - peeled, cored, and chopped |
| - | | 1/4 cup all-purpose flour |
| - | | 1/4 cup chopped blanched almonds |
| - | | 1/2 cup white sugar |
| - | | 1/4 teaspoon ground cinnamon |
| - | | 3 tablespoons butter, chilled |
| - | | 1/4 teaspoon vanilla extract |
| - | | 3 Egg Yolks |
| - | | 3 tablespoons white sugar |
| - | | 1/3 cup dry Marsala wine |
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