1 1/2 c. flour
1/2 c. sugar
1/2 c. butter
1 egg
1/4 tsp. almond extract

FILLING:

1/2 c. golden or dark raisins
1/2 c. sliced almonds
2 lg. apples, peeled, cored, cut into 1/4 inch 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

Heat oven to 375 degrees. Combine flour, sugar and butter, beat on low speed until well blended. Beat in 1 egg and 1/4 tsp. almond extract to form crumbs. Press crumb mixture in bottom and 1 1/2 inches up sides of ungreased 9 inch springform pan.

Sprinkle crust with raisins and almonds. Arrange apple slices over raisins and almonds. Arrange apple slices over raisins and almonds in desired pattern.

Dissolve cornstarch in milk. Add lemon juice, vanilla, 1/4 tsp. almond extract, yogurt and 1 egg. Blend well, pour over apples.

Bake at 375 degrees for 55 to 65 minutes or until apples are tender. Cool 30 minutes. Remove sides of pan. Brush preserves over apples. Garnish with whipped cream, if desired.

Refrigerate remaining tart. 10 to 12 servings.