CRUST:

1 1/2 c. all purpose or unbleached flour
1/2 c. sugar
1 egg
1/2 c. butter, softened
1/4 tsp. almond extract

FILLING:

1/2 c. Golden or dark raisins
1/3 c. sliced almonds
2 lg. apples, peeled, cored, cut in 1/4 slices
2 tsp. cornstarch
1/4 c. milk
1 tbsp. lemon juice
1/4 tsp. vanilla
1/4 tsp. almond extract
1 (8 oz.) carton vanilla yogurt
1 egg, beaten
1/4 c. apricot preserves, melted

1. Heat oven to 375 degrees. Lightly spoon flour into measuring cup; level off. In a large bowl, combine flour, sugar, and butter; beat on low speed until well blended. Beat in 1 egg and 1/4 teaspoon almond extract to form crumbs. Press crumb mixture in bottom and 1 1/2" up sides of ungreased 9" springform pan. Sprinkle with raisins and almonds. Arrange the apple slices over raisins and almonds in your pattern.

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

3. Bake at 375 degrees for 55 to 65 minutes or until the apples are tender. Cool 30 minutes; remove sides of pan. Brush preserves over apples. Garnish with whipped cream, if you desire. Refrigerate the remaining tarts. Makes 10 to 12 servings.