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Almond Apple Tart

I really love apple desserts, and always in this time of the year; around Rosh Hashana, our kitchen is filled with tons of new apple recipes. Of course, traditional apple pie is undoubtedly one of my favorites, but the combination of almond cream and apples is also a classic that I will never refuse; just like this next tart. Almond apple tart.

This is a festive almond apple tart with a particularly impressive appearance thanks to the arrangement of the apple fan at its top. It’s made of a buttery crust filled with cinnamon-scented almond cream and topped with thin fan-shaped apple slices that give it a festive and beautiful look. Great dessert for Fall.

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Almond Apple Tart

Photo: Natalie Levin

Almond Apple Tart

Photo: Natalie Levin

Photo: Natalie Levin



5 from 1 vote
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Almond Apple Tart

Servings 24 cm round tart pan
Author Natalie

Ingredients

For the crust:

  • 150 grams all-purpose flour
  • 100 grams of cold butter cut into cubes
  • 30 grams sugar powder
  • Pinch of salt
  • 1/2 teaspoon vanilla extract
  • 1 medium egg
  • 1-2 tablespoons of water as needed

For cinnamon almond cream:

  • 100 grams almond meal
  • 100 grams of cold butter cut into cubes
  • 100 grams of sugar
  • Pinch of salt
  • 1 large egg
  • 1 teaspoon cinnamon
  • 1 tablespoon all-purpose flour

For the apples:

  • 3-4 large Grand Smith apples
  • Juice from 1/2 lemon
  • 2-3 tablespoons light brown sugar

For decoration and serving:

  • 2 tablespoons apricot jam mixed with a little boiling water or some honey instead
  • Sugar powder

Instructions

Crust:

  1. In a food processor with a steel blade, mix flour, butter, sugar powder, salt and vanilla to a uniform and crumbly mixture.
  2. Add egg and continue to process only until large chunks of dough are formed. If the dough remains crumbly, add some water and continue to blend.
  3. On a floured surface, combine the dough chunks and form a disc shape. Wrap in plastic wrap and refrigerate for about 1 hour.
  4. On a floured work surface roll out the dough to a thickness of about 3-4 mm and transfer it to the pie pan. It is important to make sure that a right angle is formed between the sides and base so that the sides remain high and will not shrink during baking.
  5. Pierce the crust with a fork and chill in the freezer for about 1 hour.

Cinnamon almond cream:

  1. In a food processor with a steel blade, combine almond meal, butter and sugar to form a uniform and crumbly mixture.
  2. Add egg, cinnamon and flour and continue to process until a uniform and very thick creamy mixture is obtained.

Apples:

  1. Peel the apples, remove the core and cut into thin slices. Put in a bowl and add some lemon juice. Keep aside until the tart is assembled.

Assembling and baking:

  1. Preheat oven to 160 Celsius degrees.
  2. Spread the almond cream in a thin over the chilled crust in a uniform layer.
  3. Arrange a fan of ​​apple slices.
  4. Sprinkle with sugar and bake the tart for about 30-40 minutes or until golden. The apples should soften and the cream sets. Cool completely before serving.
  5. Brush the apples with the jam mixture and sprinkle with powdered sugar on the sides.
  6. Serve the tart at room temperature or lightly warm.

Recipe Notes

  • The tart is at its best on the day of baking, but is kept in a refrigerated container for up to 3 days.
  • Serve the tart warm or at room temperature and not cold from the fridge.
  • If you do not like cinnamon - you can omit it.
  • Instead of apples you can use pears or nectarines.
  • Instead of almond meal, you can use ground hazelnuts or pecans. Flavors will vary accordingly.
Almond Apple Tart

Photo: Natalie Levin

Photo: Natalie Levin

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