A beautiful tart with sweet almond filling and fresh slices of apple!
Once upon a lovely afternoon we spent time with good friends! We were all eagerly anticipating a wonderful homemade meal. Our hosts prepared a big dinner of pasta and homemade meatballs, and our other friend brought loaves of his crusty, home-baked bread. And we brought this Apple Almond Tart for dessert.
While waiting for dinner we chatted and played games, while the kids (much littler then) played outside in the crisp air.
Finally at eatin’ time this perfectly civilized gathering with perfectly civilized people devolved into a feeding frenzy.
We devoured the bread, the pasta, the meatballs, the perfectly dressed bowl of mixed salad greens. We drank almost all the Chianti (wait, was it just me?) and the kids drank all the ginger beer.
Right after eating the younger kids ran back outside to plat. And the five adults and one teenager made a quick decision to eat dessert ourselves. The whole tart. Ourselves. We left none for the little children!
When they eventually came back in we kept our secret close, and pretended that we had completely forgotten to plan for dessert. The adults mumbled a vague promise of ice cream on some unspecified date to the suspicious children (while the teenager giggled behind her phone.)
On the car ride home we confessed our misdeed to our son (he had, after all seen a tart get packed into the car at the start of our trip.)
At the next gathering of families I am sure he will keep a keener eye on us – and on the dessert.
The recipe is below, and here are a few more ways to like them apples!
Apple Almond Tart
- 2 medium Cortland apples
- 2 medium Granny Smith apples* (see note at bottom
- 2 tablespoons lemon juice
- 12 ounces Buttery Pastry Dough, 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
- 2 tablespoons apple jelly
- ¼ cup Sea Salt Caramel Sauce
- 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 toss them with the lemon juice. Cover the bowl with plastic wrap and set it aside.
- Take the chilled pastry 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 rolling it over the rolling pin and place 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 1-1/2″ 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 degrees F.
- Use a box grater to grate the almond paste into the bowl of a stand mixer. Add in the sugar and eggs and beat them together well. Stir in the 2 tablespoons of flour and set aside.
- Heat a small nonstick skillet over medium-high heat. Place the slivered almonds in the pan, and toast them for approximately 5 minutes. Shake and stir the almonds often and watch carefully to prevent burning. When done they should be very lightly browned and fragrant. 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 over the bottom, and use a rubber spatula to gently spread the filling evenly over the bottom. Sprinkle the chopped, toasted almonds over the filling.
- Place the apple slices edge-down around the outside edge of the filling, overlapping each slice by about half. Continue to layer and spiral the slices toward the center. For the very center, use very thin slices of apple that you can roll to fit into the space.
- Place the pan in the oven and bake for about 50 minutes, checking occasionally to be sure apples and dough are not over-browning. 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 crust to be sure it isn’t sticking. Let it cool for 15 minutes.
- Release the latch on the spring-form and carefully remove the ring. 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.
- Use a sharp knife to cut the tart into slices. Warm the Sea Salt Caramel Sauce for a few seconds in the microwave until it is fluid. Drizzle the sauce over the slices and serve.
- Makes about 12 slices.