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- Pies and tarts
- Sweet pies and tarts
- Fruit pies and tarts
- Apple pies and tarts
Here is a delicious and sophisticated French-style apple tart. It is a little different from traditional apple tart but if you like the flavour of almonds, this recipe is for you.
33 people made this
- 1 shortcrust pastry sheet, rolled
- 500ml full fat milk
- 1 tablespoon vanilla extract
- 3 eggs
- 150g sugar
- 40g plain flour
- 80g ground almonds
- 4 apples, peeled and cut into thin strips
- 4 tablespoons redcurrant jelly
MethodPrep:30min ›Cook:50min ›Ready in:1hr20min
- Preheat oven to 200 C / Gas 6.
- Line up the shortcrust pastry sheet in a buttered tart tin and prick with a fork. Bake for 15 minutes.
- Bring the milk and vanilla to the boil in a saucepan over medium heat. Remove from heat.
- Add the eggs in a bowl, then the sugar and mix well. Add the hot milk, stirring constantly. Stir in the flour and ground almonds.
- Pour the mixture onto the baked pastry base. Place the apple slices on top of the almond mixture and brush with the redcurrant jelly.
- Bake in the oven for 35 minutes.
Reviews & ratingsAverage global rating:(5)
Reviews in English (2)
no mention of when to add the 40gms plain flour.i have made the tart anyway and added the flour after the sugar, and i put the sliced apples in the bottom and then the liquid and the apples float to the top. turned out very well.-04 Sep 2011
It's really easy to make and quick. The flavour is great and I'll definitely make it again. Next time I'll probably use less milk as it could do with being a bit firmer. It's tricky to brush on the redcurrant while the apple slices are swimming in the mixture so I think I'll do what Yumyums suggested and pour the liquid over and omit the redcurrant. I'd also like to try this with apricot instead of apple. Really delicious warm or cold. A big hit with the family.-05 Mar 2017
Apple Almond Tart
Combine the butter and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, one to three minutes. Add the egg and beat on low speed until incorporated. Add the cake flour mixture and beat just until incorporated. Remove the dough, pat into a disc, wrap in plastic wrap, and refrigerate it for one hour.
Roll the chilled dough out on a floured surface to an 11-inch circle approximately 1/4-inch thick. Fold the dough into a 10-inch tart pan and press it evenly out on the bottom and up the sides to the top of the pan. Line the tart shell with an 11-inch circle of parchment or heavy foil and fill it with baking beans or pie weights. Bake it for 15 minutes, or until partially baked, with a pale colored center and light golden brown edges. Cool to room temperature and remove the bean-filled parchment or foil.
For the frangipane filling:
Combine the almond paste and butter in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until smooth, three to five minutes. Scrape the bowl well. Add the eggs one at a time, beating them in on low speed to incorporate and scraping the bowl after each edition. Add the cake flour and beat just until incorporated.
Fill the cooled tart shell with frangipane filling until the top is level with the edge of the crust. Fan the apple slices, arranging them into a circle on the top and press them slightly into the frangipane. You may use as many apple slices as desired and change the pattern as well. Bake the tart for 20 to 30 minutes, or until the filling is golden brown and the center of the tart springs back when touched. Let the tart cool slightly, then brush it with the apricot glaze. Serve the tart with whipped cream or ice cream.
For the apricot glaze:
Combine the water and jam in a small saucepan and bring to a boil over medium-high heat. Remove from the heat and stir well. Use a pastry brush to brush it on the tart.
Covered, the tart will keep in the refrigerator for up to three days. Well wrapped, it can be frozen for up to a month. Bring it to room temperature and glaze just before serving.
French Apple Tart
A riff on the classic pear and frangipane tart, this apple tart gets an upgrade from nutty, sweet filling made of almond flour, sugar, and eggs. The sweet pastry crust doesn't require any rolling. Instead, it's pressed into the pan with your fingers, making it a wonderfully simple alternative to a classic apple pie.
- 11 tablespoons (156g) unsalted butter, softened
- 2 cups (241g) King Arthur Unbleached All-Purpose Flour
- 1/2 cup (57g) confectioners' sugar
- 1/4 teaspoon salt
- 8 tablespoons (113g) unsalted butter, softened
- 1 cup (198g) granulated sugar
- 1/2 teaspoon almond extract
- 2 large eggs, at room temperature
- 3/4 cup (72g) almond flour
- 1/4 cup (28g) King Arthur Unbleached All-Purpose Flour
- 1 to 2 medium apples, peeled or unpeeled, very thinly sliced*
To make the crust: Mix together the butter, flour, sugar, and salt until the dough comes together in a ball.
Grease a 9" tart pan and press the dough firmly into the base of the pan and up the sides in an even layer. You may find that you have more dough than you need the crust should be a thin layer, approximately 1/8" thick. Refrigerate the crust while you make the filling.
To make the filling: Beat together the butter and sugar until pale in color and fluffy. Beat in the almond extract. Add the eggs one at a time, beating well after each addition.
Perfect your technique
French Apple Tart
Whisk together the almond flour and all-purpose flour, then fold into the wet ingredients.
Pour the filling into the chilled crust and smooth the top.
Arrange the thin apple slices in two concentric circles, overlapping each slice very slightly, over the surface of the tart. Depending on the size of your apples, you may need more or fewer slices.
Bake the tart for 40 to 50 minutes, or until the crust is golden brown, the apples begin to brown on the edges, and the filling is puffed and set.
Remove the tart from the oven, and let it cool for at least 15 minutes before serving.
Store any leftovers in the refrigerator, well wrapped, for several days. Freeze for longer storage.
- For almond cream:
- Whisk almond flour and sugar in medium bowl. Whisk egg, vanilla, and salt in another medium bowl. Whisk half of almond mixture into egg mixture. Whisk in whipping cream, then remaining almond mixture. Press plastic wrap directly onto surface of almond cream, then cover with foil and chill at least 4 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
- Position rack in center of oven and preheat to 350°F. Line rimmed baking sheet with parchment paper or silicone baking mat. Place stack of phyllo sheets on work surface and cover with plastic wrap, then damp kitchen towel to prevent drying. Transfer 1 phyllo sheet to prepared baking sheet (keep remaining phyllo covered). Brush phyllo sheet lightly with some of melted butter, then sprinkle evenly with scant 1 teaspoon sugar. Top with second phyllo sheet brush with melted butter and sprinkle with scant 1 teaspoon sugar. Repeat with remaining 6 phyllo sheets, melted butter, and sugar.
- Spoon almond cream in dollops atop phyllo, then carefully spread evenly over, leaving 1/2-inch plain border on all sides. Using palm of hand, fan out 7 apple slices, side by side and slightly overlapping, on work surface. Using spatula, transfer fanned-out apple slices to corner of 1 short side of phyllo. Repeat fanning out 7 apple slices at a time, arranging in 2 to 3 lengthwise rows atop almond cream, spacing close together.
- Bake tart until apples are tender, almond cream is set, and crust is golden and crisp, about 40 minutes. Transfer baking sheet with tart to rack. Carefully run metal spatula under tart to loosen from sheet.
- Combine preserves and 3 tablespoons water in heavy small saucepan. Bring to simmer over medium heat, stirring to loosen. Brush preserves over apples and tart crust. Using 2 large metal spatulas, transfer tart to platter and serve warm or at room temperature.
- Sometimes labeled "ground almonds" available at specialty foods stores and natural foods stores.
Nutritional analysis provided by Bon Appétit
Gluten-Free Apple Tart
Happy weekend! I hope you all are soaking up this glorious fall weather. Long walks and picnics at the park are just my speed, and it’s the perfect time of year for them. If you’re in the mood for a fall baking project, however, I have a fun one for you. I hope it doesn’t look too intimidating—trust me, if I can do it, you can, too.
Making standard pie crusts with butter at just the right temperature is not my idea of a good time, so I’m excited to be sharing this tart crust recipe with you. I developed it for my cookbook, but ended up cutting the recipes that used it.
The dough is super easy to make with almond flour, oat flour, melted butter or coconut oil, and a little maple syrup and salt. No kneading, no rolling, no fuss. Just press it in and poke it with a fork and it comes out of the oven looking so pretty.
If you haven’t worked with almond flour or oat flour yet, they are exactly what they sound like—flours made out of ground almonds and oats. I used Bob’s Red Mill’s super fine almond flour, which produced a dough that was easier to shape than the more coarse almond meals I have used in the past. I made my own oat flour in my blender (see recipe notes), but Bob’s Red Mill offers oat flour as well, if you’d rather just buy it.
The apple topping is slightly more involved, and I even tried an alternative version with homemade applesauce instead. But! The baked apple slice topping proved worthy in both the looks and flavor departments. I had to watch a few YouTube clips to figure out how to slice the apples properly (check this one out, but don’t forget to peel the apples first).
The end result is an impressive-looking apple tart with a nutty and tender, yet easily sliced crust. I hope you love it. Please let me know, as always, in the comments!
Apple Almond Tart
Apple Almond Tart. Sweet almond pastry crust topped with almond cream, caramelized apples, apple butter, and crumb topping. Finished tart is brushed with caramel sauce and garnished with candied almond pieces. Served warm with ice cream or whipped cream.
This tart is similar to the chocolate cherry tart I posted a while back. It has several components and takes quite a while to put together. For me this is a dessert that I present to friends and family after several days of building the components, making and baking the tarts.
This tart is a thanksgiving essential. It requires caramel sauce and apple butter on hand. I make the candied almonds and sweet almond pastry dough the day before.
While there are a ton of components to this tart, the one that has to shine is the apple filling. I buy the best baking apples I can at the last possible moment to ensure ripeness and quality. I look for Honeycrisp apples first as usual, but don’t hesitate to buy other varieties if they look and feel fresher.
The apple almond tart has hints of almond throughout. The tart starts with a sweet almond pastry crust. The crust is topped with an almond cream, caramelized apples, an almond flavored crumb topping, a brushing of caramel and candied almonds. While the apples are the star, the almonds are pronounced.
With the various components prepared, the tart assembly goes rather quick. After baking for 45 minutes, I check to see if the crust is golden and the filling is bubbly. The crumb topping may or may not be golden at this point. I will place the tart under the broiler for a minute or two if necessary to finish turning the top golden brown. A brushing of caramel post baking and a sprinkling of crushed candied almonds complete the dessert.
Why You Should Make This Tart
- the tart components can be made well in advance of assembly.
- apple + caramel + almond is a delicious combo.
- Its visually stunning.
- a memorable end to any meal.
How To Make This Apple Almond Tart
This is a several day process for me. And I make several of these tarts at a time to give as gifts, so making sure I have everything on hand is paramount.
The tart is brushed with caramel sauce and topped with chopped candied pecans so I start there. You can check out our recipe for homemade caramel sauce.
For the candied pecans, I add an egg white, water, and vanilla bean paste to a small mixing bowl. I whisk them together until frothy, about 2 minutes. This can also be done in a stand mixer or with a hand mixer.
Whole pecans are added to the egg white mixture and tossed to coat. I usually let them sit in the mix for several minutes, tossing them occasionally. Sugar, ground cinnamon and salt are added to a small bowl and whisked to combine. The sugar mixture is added to the almonds and tossed to coat.
The coated almonds are laid out in a single layer and baked for an hour. The almonds are stirred a couple times to make sure they are not sticking to one another and are baked evenly.
The sweet pastry dough, almond cream, and crumb topping are made from the same set of ingredients, so I make these all at the same time.
For the pastry dough, slightly softened unsalted butter is creamed with powdered sugar. A few tablespoons of lightly beaten egg and vanilla bean paste are added and incorporated.
All-purpose flour and almond flour are added and beaten just long enough to see the dough start to come together. The dough is removed from the stand mixer, shaped into a disc, wrapped in plastic and chilled for an hour, or up to 3 days.
After chilling, the dough is rolled out into a large circle approximately 11 to 12 inches in diameter. The dough is draped over a 9-inch removable bottom tart pan, and fit into the bottom and sides. I usually roll the dough around my rolling pin and then unroll it over the tart pan. It rarely works out perfectly and I have to pinch off a piece or two of dough and patch a few uneven spots.
The dough is topped with a piece of parchment paper. The parchment paper is filled with pie weights or rice. The tart dough is baked in a hot oven until lightly golden and firm, 20 to 25 minutes. The crust is cooled completely.
The almond cream starts with slightly softened unsalted butter creamed with powdered sugar. Vanilla bean paste, heavy cream, and an egg are added and beaten until the mixture is smooth. Almond flour, and all-purpose flour are added and beaten until smooth. The cream is chilled until ready to use. The cream can be made a day or two in advance. I recommend storing it in an airtight container, if not using it within a few hours.
All-purpose flour, almond flour, sugar, cold unsalted butter pieces, and salt are added to a mixing bowl. Using a pastry blender, the back of a fork, or your hands the butter is broken into small pieces that are coated in the flour and sugar mixture. The crumb topping is chilled until ready to use.
With the caramel sauce, apple butter, sweet pastry crust, almond cream, and crumb topping prepared and ready for tart creation, I caramelize the apples. While the apples can be sautéed ahead of time and refrigerated until ready to use, I usually sauté them, cool them slightly, make and bake my tart.
Butter and brown sugar are melted in a large skillet. The apple slices are added and sautéed for about 10 minutes over medium low heat. Apple cider and a pinch or two of ground cinnamon are added to the apples, and the apples are simmered for about another 10 minutes. The apples will be translucent and soft.
Finally. The tart crust gets an even layer of almond cream spread over the bottom. The caramelized apple slices are arranged over the cream. Apple butter is dolloped over the caramelized apples and spread evenly using an offset spatula. The crumb topping is sprinkled generously over the top of the apple butter. The tart is baked in a hot oven until the edges of the crust are golden and the filling is bubbling. To brown the top, I will place the tart under the broiler for a few seconds.
Once the tart has cooled to some degree, I brush the top with warmed caramel sauce and sprinkle chopped candied almond pieces over the caramel. The tart is removed from the tart pan and place on a serving plate. Individual slices are served with vanilla ice cream or whipped cream, additional caramel sauce and more chopped candied almonds.
Other Tart Recipes You Might Enjoy
Find Tartistry on: Pinterest Instagram and Facebook. Please feel free to leave comments and questions below. I would love to hear from you.
- Set the oven to moderately hot, 200°C (400°F, gas mark 6).
- Roll out the pastry and line the flan tin, trimming the edges. Prick the base then chill in the fridge.
- Melt the butter in a large frying pan and add the apple wedges. Cook them over a medium heat for 5-10 minutes until they are golden, then remove the pan from the heat.
- Transfer the apple wedges to a plate and leave to cool.
- Mix together the ground almonds, caster sugar, egg and rum to form a smooth mixture, then spread it over the base of the pastry case. Arrange the cooled apple wedges on top.
- Bake the tart in the centre of the oven for 30-40 mins, until the filling is golden in colour and set in the centre.
- Remove the tart from the oven. Warm the glaze or sieved apricot jam and brush it over the top of the tart. Sprinkle over the flaked almonds while still warm.
This tart is equally delicious hot or cold, served with creme fraiche or custard. However, it's not suitable for freezing.
Fresh Apple Tart Recipe with Oatmeal and Almond Crust
Prep Time: 20 minutes | Cook Time: 50 minutes | Makes 1 tart
- 1 cup Unsalted Butter, cut up
- 4 cups Bob’s Red Mill Thick Cut Oats
- 2 cups Bob’s Red Mill Almond Meal
- Pinch Kosher Salt
- 1 cup Light Brown Sugar
- 4 each Red (gala, fuji, etc.) and Granny Smith Apples, peeled, cored and sliced
- Juice of 1 Lemon
- ½ cup Sugar
- 1 Tbsp ground Cinnamon
- Optional Toppings: Caramel sauce, Vanilla Ice Cream
Preheat the oven to 350°F. Add the butter, oats, almond meal, salt, and brown sugar to a food processor and process on high speed until it becomes like a meal.
Take three quarters of the oat-almond dough and press it into a deep 9-inch round tart pan and press until it is molded. Chill the dough while you prepare the apples.
In a large bowl, mix together the apples, lemon juice, sugar, and cinnamon until combined. Set aside.
Next, place the tart pan on a sheet tray and add the apples into it. Top off by evenly spreading on the remaining oat-almond crust.
Bake the tart for 45-50 minutes or until the topping is browned and firm. Cool the tart on a cooling rack.
Optional: Drizzle on some caramel and vanilla ice cream.
Hello, I’m Billy Parisi, but to some I’m known as “Chef Billy Parisi.” I do a little bit of this and a little bit of that, but for the most part I’m a Food & Content Creator, Sometimes TV Host, Digital and Social Strategist, Influencer, Picture Taker, Coffee Drinker, Daddy, Husband, College Sports Enthusiast, Fashionisto, Film & Music Lover!
I’ve been in the kitchen since I started washing dishes in a restaurant at the age of 13, and during that time I knew immediately that I wanted to be a chef. I graduated from Arizona’s Scottsdale Culinary Institute and the University of Missouri, and have logged several years as line cook, sous chef, and executive in some of the Midwest’s finest restaurants. I currently live in the city of Chicago with my wife Lindsay and daughter Olivia and cook up new inventions, mash-ups, fusions and twists on old classics. I’m incredibly spontaneous and outgoing, and run two small businesses, BPMVC and my latest venture, 5 Loaves 2 Fish!
Apple Almond Tart
You will look like a professional when you prepare this tart using your Cuisinart® Food Processor.
For the pastry crust : 2 large egg yolks 2 tablespoons cold water 1¼ cups all-purpose flour 2 tablespoons sugar ¼ teaspoon salt &frac18 teaspoon baking powder 8 tablespoons (1 stick) chilled unsalted butter, cut into ½ -inch pieces 1 tablespoon vegetable shortening, chilled, cut into 4 pieces
For filling: 2 tart apples, peeled, halved, cored 2 tablespoons fresh lemon juice ¾ cup plus 2 tablespoons sugar 1¼ cups blanched slivered almonds 2 large eggs 2 tablespoons Amaretto or brandy, divided 1½ teaspoons vanilla extract ¼ teaspoon salt 6 tablespoons unsalted butter, at room temperature, divided 3 tablespoons apricot preserves
Calories 348 (52% from fat) ● carb. 36g ● pro. 6g ● fat 21g ● sat. fat ● chol. 102mg ● sod. 117mg ● calc. 45mg ● fiber 2g
Make the pastry crust:
1. Stir egg yolks and water in small bowl to blend. Place flour, sugar, salt, and baking powder in the Cuisinart® Food Processor, pulse 5 times to combine and sift. 2. Add butter and shortening pulse until the mixture resembles a coarse meal and no pieces of butter are larger than small peas. Drizzle the egg yolk mixture over the flour mixture. Process until large moist dough clumps form, about 10 seconds. 3. Do not over process and allow dough to form a ball completely. Gather dough into ball flatten into a 6-inch disk. Wrap dough in plastic refrigerate until cold, about 30 minutes. (Can be made 1 day ahead. Keep chilled. Let soften slightly before rolling out.) 4. Roll out dough on lightly floured surface to 14-inch round. Place dough in a 10-inch tart pan with removable bottom. Fold overhang in and press, forming double-thick sides. Chill while preparing filling.
1. Insert the 4 mm slicing disc. Arrange 2 apple halves in the large feed tube slice using medium light pressure, repeat with the remaining apple. Toss gently with the lemon juice and one tablespoon of the sugar, taking care not to break the apple slices. Reserve. 2. Wipe the work bowl dry with a paper towel and insert the metal blade. Combine almonds and ¾ cup of the sugar with the almonds process until the mixture resembles coarse crumbs, about 30 - 40 seconds. 3. Add the eggs, 1 tablespoon of the Amaretto/brandy, vanilla, and salt in to the almond mixture. Process until a soft paste forms. Add 4 tablespoons of the butter process 10 seconds to blend. Spread in crust. Chill until firm, about 30 - 40 minutes. 4. About 20 minutes before baking arrange the oven rack so that it is in the lower third of the oven. Preheat oven to 400°F. 5. Drain apples arrange overlapping in concentric circles atop filling. Melt remaining 2 tablespoons butter brush over apples. Sprinkle with remaining tablespoon sugar. Bake tart 15 minutes. 6. Reduce temperature to 350°F. Bake until apples are tender, about 45 minutes. Transfer to rack and allow tart to cool slightly. Stir preserves and 1 tablespoon Amaretto/brandy in small saucepan over low heat until preserves melt. 7. Strain into small bowl brush over apples, taking care not to brush any on the metal tart form. Cool completely. (Can be made 8 hours ahead. Let stand at room temperature.) Remove tart form before serving. Serve with softly whipped cream if desired.
- 1 cup all-purpose flour
- ¼ cup ground toasted almonds
- 2 teaspoons sugar (see Tip)
- ¼ teaspoon salt
- ¼ cup cut-up cold butter
- 5 tablespoons water
- ¼ cup sugar (see Tip)
- 1 tablespoon cornstarch
- 2 cups frozen pitted unsweetened tart red cherries, thawed
- ½ cup chopped dried apple
- 1 tablespoon light butter with canola oil
- 1 teaspoon orange zest
- 10 tablespoons frozen light whipped dessert topping, thawed
- 1 pinch Orange zest
Prepare crust: Preheat oven to 450 degrees F. In a bowl stir together the flour, toasted almonds, sugar and salt. Using a pastry blender, cut in the butter until pieces are pea size. Sprinkle 1 tablespoon of water at a time, over part of the flour mixture toss with a fork. Push moistened pastry to side of the bowl. Repeat moistening flour mixture with remaining water, using 1 tablespoon water at a time, until flour mixture is moistened. Shape into a ball.
On a lightly floured surface, slightly flatten the dough. Using a rolling pin, roll dough from center to edge into an 11-inch circle. Transfer dough to an ungreased 9-inch round tart pan with a removable bottom. Ease pastry into tart pan, being careful not to stretch pastry. Press pastry into the fluted sides of the tart pan. Trim pastry even with edges of pan. Line pastry with a layer of heavy duty foil. Bake 8 minutes. Remove foil. Bake 3 to 4 minutes more or until dry and set. Cool in pan on wire rack.
Meanwhile, prepare filling: In a medium saucepan combine sugar and cornstarch. Add the cherries, apple and butter. Cook and stir over medium heat until thickened and bubbly. Cook and stir 2 minutes more. Stir in orange zest. Remove from heat.
Spoon cherry mixture into baked tart crust, spreading evenly. Let filling cool completely. Cover surface with plastic wrap. Chill until ready to serve.
Remove sides of tart pan. Cut into 10 wedges. Top each wedge with 1 tablespoon whipped dessert topping and, if desired, additional orange zest.
Tip: If you are using a sugar substitute, we recommend Splenda(R) Sugar Blend for the crust. Follow package directions to use product amount equivalent to 2 teaspoons sugar. We do not recommend using a sugar substitute for the filling. Nutrition Per Serving with Substitute: Same as below, except 166 cal., 24 g carb. (12 g sugars).