Apple brazil nut squares *

------------------------------PATTI - VDRJ67A------------------------------

-----------------------------------PASTRY-----------------------------------
      2 c  flour
      3 tb Sugar
    3/4 c  butter or margarine; cut up
      1    Egg; slightly beaten
      1 tb Fresh lemon juice
      4 tb Water; iced

----------------------------------FILLING----------------------------------
      6    Egg yolks
    3/4 c  Sugar
    1/8 ts Salt
    3/4 c  Brazil nuts -OR- almonds;
           - pulverized
    1/3 c  Dark -OR- light raisins
      3 c  Tart appples; shredded
           - about 3 large
    1/2 ts Cinnamon
      6 tb Apricot jam
      6 tb butter or margarine; melted

---------------------------------SERVE WITH---------------------------------
           Slightly sweetened whipped
           - cream
           Toasted slivered almonds
 
  Mix flour and sugar in bowl. Cut butter into mixture until pieces are
  the size of peas. Blend the egg, lemon juice and 3 tbls water.
  Sprinkle over the dry ingredients. Toss with fork until four is
  moistened. Press into a ball. Add last tbls of water if needed. Roll
  pastry into a 9x13" baking pan, building the edge up about 1". In
  small bowl, beat egg yolks until fluffy. Add sugar and salt. Beat at
  high speed until thick and lemon colored. Blend in the nuts and
  raisins. Fold in the appples and cinnamon. Spread apricot jam over
  the pastry. Top with apple-nut
  
  mixture. Bake at 350 for 25 minutes. Drizzle with melted butter.
  Return to oven. Bake 15-20 minutes longer until top is golden. Cut
  into squares. Serve warm with slightly sweetened whipped cream and
  garnished with almonds.