Instructions: Granny Smith or Rome Beauty apples are a good choice for this yogurt custard tart. These varieties of apples are wonderfully tart, will keep their firm texture when baked, and are widely available throughout the country.

Heat oven to 375 degrees F. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar and margarine; beat at low speed until well blended. Beat in 1 egg and 1/4 teaspoon almond extract until crumbly. Press crumb mixture in bottom and 1 1/2 inches up sides of ungreased 9-inch Spring-form pan. Sprinkle raisins and almonds onto pastry. Arrange apple slices over raisins and almonds in desired pattern.

In medium bowl, dissolve cornstarch in milk. Add lemon juice, 1/4 teaspoon almond extract, vanilla, yogurt and 1 egg; blend well. Pour over apples.

Bake at 375 degrees F. for 55 to 65 minutes or until apples are tender.

Cool 30 minutes; remove sides of pan. Brush preserves over apples. Garnish with whipped topping, if desired. Store in refrigerator.

Amount

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