Last-minute recipes for Labor Day

In a large mixing bowl, combine ingredients and toss well to coat. Season with salt and pepper to taste.

Heat oven to 200 degrees.

In a large bowl, combine sugar and spices. Slice apples horizontally with a mandoline or sharp knife, very thinly (1/8 inch thick). Remove and discard seeds. Toss apple slices gently but thoroughly in the spice mix; coat well.

Arrange in a single layers on rimmed baking sheets lined with parchment or Silpat. Bake about 2 hours, turning every 30 minutes. Cool on wire racks.

Heat oven to 400 degrees. In a large bowl, combine apple wedges, lemon juice, brown sugar, almond extract and cinnamon; toss well to coat. On a lightly floured work surface, roll Joanne's Tart Dough (see recipe below) out into a 16-inch round (about 1/8 inch thick) and place on a baking sheet.

Now roll Almond Paste (see recipe below) into a 12-inch round and place it in the center of the dough. (It's OK if it breaks apart; it'll be covered with apples.)

Leaving a 2-inch border of dough, arrange apple wedges in an overlapping spiral from the edges to the center. Sprinkle with sliced almonds (if desired) and approximately 1 teaspoon white granulated sugar. Gently fold a 3-inch section of dough over the edge of the apple wedges; repeat with the remaining dough.

In a small bowl, whisk together egg white and water. Brush outside edge of dough with egg mixture. Sprinkle edge with remaining sugar. Bake 30 minutes or until dough is well browned. Let cool about 10 minutes before serving.

In a standing mixer fitted with a paddle attachment, combine flour, sugar and salt. Cut butter into 1/2-inch cubes and add to flour mixture. On low speed, combine butter and flour, just until flour is no longer white and mixture holds together when pressed. If there are lumps of butter larger than a pea, break them up with your fingers.

In a small bowl, mix egg yolk and milk; add to flour mixture and combine on low speed. Place dough on a lightly floured work surface. Work it with the heel of your hand, pushing and smearing it away from you, then gathering it back together with a bench scraper until the dough comes together.

Wrap dough in plastic wrap; then flatten it into a disk and refrigerate for at least a half hour (up to four days, or freeze for months).

Make a sugar syrup: Place water, granulated sugar and corn syrup in a saucepan, and stir to combine. Bring mixture to a boil. Let it cook for a few moments; then let it cool.

Place almonds in a food processor and grind to a fine powder. Add powdered sugar. Then with the food processor running, add sugar syrup slowly, until the mixture forms a paste.