This tart is as delicious as it is pretty! Almond filling, buttery pastry crust, and fresh apples... plus a little drizzle of caramel. Yum!
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This dessert is infamous: it's the dessert that turned us against our kids!
We brought this Apple Almond Tart to our friend's house to have for dessert. After devouring dinner, our young kids ran outside to play.
That's when the five adults and one teenager left inside made a quick, devious decision: to eat all the dessert ourselves. The whole tart. We left none for the little children!
When the kids came back in, we kept our secret close — pretended that we had forgotten to bring dessert. And mumbled vague promises of ice cream on the way home, while the teenager giggled behind her phone.
That's how good this tart is, so you've been warned!
Why you'll love this tart
This Apple Almond Tart has good looks and great flavor! Apples and almonds are a match made in heaven. Tart apples are sliced, then arranged in a pastry shell that has a thick layer of sweet almond paste. And chopped almonds.
Sweetness plus tart apples plus crunchy almonds... so many delicious things happening altogether. And the apple slices arranged in a spiral pattern are dazzling. It will immediately take center stage on your table.
The tart shell is made with my Best-Loved Flaky Pie Crust Recipe. Buttery and flaky, it's perfect to hold all that apple-almond magic.
🔪 How to make an Apple Almond Tart
Ingredients:
- Apples: I uses a blend of Cortland and Granny Smith.
- Lemon Juice: To enhance the flavor of the apples.
- Pie Crust Dough: Use my Best-Loved FLaky Pie Crust Recipe.
- Almond Paste: The filling in the tart is flavored with this.
- Sugar: Used in the filling.
- Eggs: Also for the filling.
- Flour: This helps thicken the flour.
- Almonds: You guessed it: for the filling!
- Caramel Sauce: Drizzle the sauce on right before the apples.
- Apple Jelly: Used to create a glaze for the finished tart.
Step 1: Prepare the apples
Peel the apples and cut them into quarters. Cut away the cores. Slice the apples into thin slices. Toss them in lemon juice to prevent browning, and hold the slices aside.
Step 2: Prepare the dough
Use a half portion of Best-Loved Flaky Pie Crust dough and roll it out into a 13-inch circle. Fit the dough into a springform pan, pressing it across the bottom and sides. Hold the shell in the fridge.
Step 3: Prepare the almond filling
Toast the almonds in a pan. Once they're cool, coarsely chop them.
Blend together the grated almond paste, eggs, sugar, and flour. Hold these aside.
Step 4: Assemble the tart
Spread the almond filling over the bottom of the chilled dough shell.
Sprinkle the chopped almonds over the filling evenly, followed by a drizzle of caramel sauce.
Place the apple slices cut side down in a ring around the inside edge of the pan, pushing them into the almond filling.
Continue spiraling apple slices in rings until the entire surface is covered.
Step 5: Bake
Bake the tart for about 50 minutes until the crust and apples are lightly browned. Let the tart cool for about 15 minutes before removing the outer ring of the springform pan.
Step 6: Glaze the top
Use a pastry brush to spread warm apple jelly over the apples and crust - this will give the whole tart a lovely shine! Let the tart cool completely. Cut the tart and place slices on serving plates. Enjoy!
Tips:
- I like tart apples in this tart. (Ha!) They nicely complement the sweet filling and the glaze. Cortland and Granny Smith are two apples that I like to combine for this tart. Feel free to use a different variety, like McIntosh or Fuji.
- Six to seven apples should give you plenty of slices to cover this tart - maybe even a few extra. It's better to have too many slices, in case some slices break. How tightly you spiral the apples on the tart will also affect the number that you need, as will the size of the apples.
- Leftover apple slices can be eaten right away or tossed with lemon juice to save for later.
The recipe is below! And here are a few more ways to like them apples:
💬 How did your tart turn out? Do you have questions about making this pattern? Leave a comment for me below!
Apple Almond Tart
Ingredients
- 3 medium Cortland apples
- 3 medium Granny Smith apples* (see note at bottom)
- 2 tablespoons lemon juice
- 12 ounces Best-Loved Flaky Pie Crust Recipe, chilled (½ of the amount the recipe makes)
- 8 ounces almond paste, grated
- ½ cup granulated sugar
- 2 large eggs, beaten
- 2 tablespoons all-purpose flour, unbleached
- ¼ cup slivered almonds
- ¼ cup sea salt caramel sauce
- 2 tablespoons apple jelly
Instructions
Prepare the apples:
- Wash and peel the apples. Slice the apples into quarters, then cut away the seeds and core from each quarter.
- Cut the quarters into thin slices.
- Place the slices in a bowl, and then carefully toss them with the lemon juice. (Don't break them.) Cover the bowl with plastic wrap and set it aside.
Prepare the dough:
- Take the chilled Best-Loved Flaky Pie Crust dough and roll it out on a floured surface. Roll the dough into a circle approximately 13 inches in diameter.
- Pick up the dough by loosely draping it over the rolling pin. Place it inside a 10-inch nonstick spring-form pan (or a regular spring-form pan that has been greased.)
- Gently center the dough in the pan and press into the bottom. With floured fingers press the dough around the sides creating a lip that is about 1½ inches high. Use a fork to prick a few holes over the bottom. Cover the dough with plastic wrap and place the pan in the fridge.
- Preheat the oven to 400° F.
Prepare the almonds and almond paste:
- Use a grater to grate the almond paste into the bowl of a stand mixer. Add in the sugar and eggs, and beat them together well. Slowly mix in the flour. Set this almond mixture aside.
- Heat a small nonstick skillet over medium-high heat. Place the slivered almonds in the pan, and toast them: shake and stir the almonds often and watch carefully to prevent burning. When done they should be very lightly browned and fragrant - approximately 5 minutes.
- Pour the almonds out onto a cutting board and use a sharp knife to coarsely chop them.
Assemble the tart:
- Take the pan with dough from the fridge. Pour the almond-sugar mixture into the dough shell.
- Use a rubber spatula or spoon to gently spread the filling evenly over the bottom. Sprinkle the chopped, toasted almonds over the filling.
- Drizzle the sea salt caramel sauce over the chopped almonds. (Warm it in a microwave if necessary.)
- Place the apple slices edge-down around the outside edge of the filling, against the inside of the pan, overlapping each slice by about half.
- Continue to add in rings of apple slices, spiraling the slices toward the center.
- For the very center, use very thin slices of apple: these will be flexible enough to gently roll so you can fit them into the center.
Bake it:
- Place the pan in the oven and bake for about 50 minutes, checking occasionally to be sure apples and dough are not over-browning. (You can drape a piece of foil over the top if it's browning too quickly.)
- When done, the apples and crust will be lightly browned, and the almond filling will look puffed.
- Place the pan on a cooling rack, and run a thin knife between the pan wall and the crust to be sure it isn't sticking. Let the tart cool for 15 minutes.
- Release the latch on the spring-form and carefully remove the ring.
Glaze the top:
- Microwave the apple jelly in a small dish for about 25 seconds until it has melted. Use a pastry brush to spread the melted jelly gently over the top of the apples and crust.
- Allow the tart to cool completely.
Serve:
- Use a sharp knife to cut the tart into slices and serve.
- Makes about 12 slices — more for you if you hide the tart from your kids. 🙂
Notes
- Six or seven apples should give you plenty of slices to cover this tart - maybe even a few extra. It's better to have too many slices, in case some slice break. How tightly you spiral the apples will also affect the number that you need.
- Leftover apple slices can be eaten right away or tossed with lemon juice to save for later.
- The recipe for the almond paste filling came from Odense.com (makers of almond paste.)
Nutrition
Jamie @ anderson + grant
That is so funny that you all left no dessert for the kids 🙂 This looks so delicious and layering the apples makes a beautiful presentation. I'm always on the lookout for things that look fancy. Thanks so much for sharing this!
Canary Street Crafts
This sounds amazing, and it looks even more amazing! Apple desserts are a fall favorite for me. Btw, thank you so much for linking up to our Your Turn To Shine link party. I've never been to your blog and I'm so happy to connect with you and have a chance to check out some of your recipes!! -Amy
Nancy Mock
I look forward to joining your party in upcoming weeks as well! Thanks for checking out my posts!
Suze
Logan has to stay sharp!
Lovely post, Nan.
Nancy Mock
Yes, Defense of Desserts is a life-skill that he needs to hone.
lorilmaclaughlin.com
Wow, that tart was a work of art! It seems a shame to eat it, but I bet it was delicious! And I bet Logan probably wasn't too happy to have missed it.
Nancy Mock
Thanks Lori 🙂 fortunately for him he had a sleepover that night and plenty of snacks to make up for his dessert deprivation!
Jo
Looked wonderful. Arranging apples like this takes work but the end result is beautiful isn't it? Mean lot, no dessert for the kids!!!!
Nancy Mock
Thanks Jo! You're right, it was not one of our most mature moments 🙂