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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