Apple almond tart is a fantastic alternative to infamous apple pie!
I decided to take a little bit different approach to this tart and I'm bragging when I say, this was one of my best apple tarts ever!
I decided to cook the majority of the apples before filling them in the tart and garnishing the top of the tart with raw apples slices, that were then, roasted while the tart baked. The contrast between the pre cooked apples and the roasted slices on top gives not only a visually stimulating tart, but the flavor and textures were fantastic!
We have all of these apples coming to end of the season here in California and I was trying to think of something different to make but I settled on an apple almond tart. I say settled but really there is no settling on this delicious tart recipe!
Enough of the talk, let’s get to the recipe! Here is my recipe for apple almond tart, I hope you enjoy it!
Apple Almond Tart
- 6 tbsp butter (room temperature)
- 2/3 cup sugar
- 1 1/2 cup almond meal
- 2 tsp flour ((can be omitted if gluten free))
- 1 tsp cornstarch
- 1 large egg
- 1 egg white
- 1 tsp vanilla extract (or paste)
- 2 tsp almond extract
Pate Brisee (Tart dough)
- 1 stick butter (cold)
- 1 1/4 cup flour
- 1/4 cup water (ice cold)
- 1 whole egg
- 1 tsp salt
For the Apples
- 8 whole apples (fuji, gala, etc.. Peeled and sliced)
- 3 tbsp butter
- 1/2 cup sugar
- 1 tsp cinnamon
- 1/4 cup rum ((optional))
- 1 tbsp flour
- 1/4 tsp salt
- 3 tbsp demerara sugar
- 1 cup almond cream
How to make almond cream
Place almond meal, sugar, flour, and cornstarch in a food processor and puree for 30 seconds. Then while the machine is running add the butter a few tbsp. at a time. Once all the butter is in, add the eggs again while the machine is running.
You can stop to scrape the sides if there are any clumps but once the eggs have been added you should have a really smooth and creamy almond cream. Finish with both the vanilla and almond extract and puree for another 10 seconds to incorporate well. Take out and reserve about a cup for the tart. Keep the rest for another recipe
For the apples
Take 8 apples and peel and slice them. Save 2 apples worth of slices for the top decoration. The rest (6) place in a hot saute pan with butter. Cook for 2 minutes, adding a pinch of salt. After 2 minutes add sugar and cinnamon. Cook for another 2 minutes and then add the rum.
Flambee the rum and cook for another 5 minutes. At this point the apples should become tender and there shouldn’t be a lot of excess liquid ( a little bit is fine). Using a small sieve you can dust the flour over the apples and stir in. Allow to cool while you make the dough.
How to make pate brisee (tart dough)
Using the food processor again add flour to the bowl along with the salt. Pulse a few times to combine well. Then turn the processor on and begin to add all the butter a tbsp. at a time. Once the butter has been combined. Drizzle in the cold water and the egg. At this point the dough should come together and you can stop and take it out of the processor
Typically at this point, you put the crust into the refrigerator to let the dough come together as it gets cold. I don't like when my dough is so cold I can't roll it and usually I am in a rush.
If you can put the dough in the freezer for 15 to 20 minutes it will really help; if not simply take the dough and put a light dusting of flour onto your counter top or onto a sheet parchment paper.
Then, lightly dust flour on the top of the dough (if using the parchment paper, put a second piece of parchment paper on top of the dough). With a rolling pin roll out your dough to a thin crust consistency trying to keep a rough shape of your tart mold.
Using your rolling pin, carefully roll the dough up around your rolling pin like a tight wheel. Take your tart mold and carefully unroll your tart dough inside the mold. Use your hands to fit the tart mold nice and uniform all around the tart.
Using a rolling pin roll the pin over the mold to trim off any excess dough. With a fork prick the dough all over. Place a piece of parchment paper on top of the tart and add pie weights or dried beans to weigh the paper down on top of the tart.
Place in a 400 degree preheated oven and bake for 12-14 minutes. Take out the pie tart and take off the parchment and save the weights for another baking day.
Add the almond cream to the tart, filling it 1/4 of way up the tart. Take the cooked apples slices and place them on top of the almond cream. It should fill the tart just about to the top.
Take the last two apples that are sliced and raw, and place on top of the cooked apples in a decorative manner. Sprinkle the fresh apple slices with demerara sugar. Then place back in the oven at 375 degrees for 45 minutes or until golden brown.
Take out and cool to room temperature. Serve hot or chill in the refrigerator until ready to serve and enjoy!