Apple Tart with Cream and Almonds is a beautiful, very good, and simple dessert to prepare because the cream cooks directly in the oven inside the tart. Soft inside and crunchy on the surface, it is suitable for the end of a meal, breakfast, or snack… it is a cake so good that you will eat it on every occasion.
You can make this tart by hand or with a simple mixer.
I took advantage of the help of my inseparable Ken, in the recipe you will find both methods. If you want to know the other recipes where I’ve used it, here they are:
Recipes with Kenwood Cooking Chef
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- Difficulty: Easy
- Cost: Economic
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for a 12-inch tart pan
- 2 1/2 cups all-purpose flour
- 9 tbsps butter (softened)
- 1/2 cup sugar
- 1 egg (whole)
- 1 yolk
- 1/2 teaspoon baking powder
- 1 tablespoon vanilla extract
- 1 pinch salt
- 2 Golden apples
- 2.5 oz almonds
- 1/2 cup milk
- 3 1/2 tbsps butter
- 1 egg
- 1/3 cup flour
- 1/2 cup sugar
- 1 pinch salt
Recommended Tools
- Food Processor Kenwood Cooking Chef XL
How to Prepare the Apple Tart with Cream and Almonds
Make the Shortcrust Pastry:
By hand:
Place the butter cut into small pieces and the sugar in a bowl. Start working the mixture by pinching the butter pieces and sugar with your fingertips, add the egg and the yolk, and continue to work by squeezing with your fingertips.
Add the vanilla extract, flour, salt, and baking powder, working with your hands just enough to form a ball.
With the mixer:
Put all the ingredients in the food processor and run it until they form a slightly crumbly dough. Take the dough and compact it with your hands to form a ball.
Prepare the Tart:
Wrap the shortcrust pastry in film, flatten it slightly (this way you will find it easier to roll it out), and put it in the fridge for at least 30 minutes.
In the meantime, roughly chop the almonds and set them aside.
After the resting time, preheat the oven to 356°F, remove the shortcrust pastry from the fridge and work it a little to slightly soften it. Roll it out with a rolling pin, using a little flour to prevent it from sticking, to a thickness of about 1/5 inch. Line the tart pan, remove the excess pastry, and prick the base well.
Peel the apples, cut them into slices, and arrange them on the shortcrust pastry.
Prepare the Cream:
Put the milk, butter, egg, flour, salt, and sugar in a bowl, and beat very well with a fork for two minutes.
Pour the cream over the apples, add the chopped almonds, and bake the tart for 40 – 45 minutes, until the edges are golden.
When the cake is ready, let it cool completely before removing it from the pan.
Make the Shortcrust Pastry:
Put all the ingredients in the food processor and run it until they form a slightly crumbly dough. Take the dough and compact it with your hands to form a ball.
Prepare the Tart:
Wrap the shortcrust pastry in film, flatten it slightly (this way you will find it easier to roll it out), and put it in the fridge for at least 30 minutes.
In the meantime, roughly chop the almonds in the food processor (no need to clean it).
After the resting time, preheat the oven to 356°F, remove the shortcrust pastry from the fridge and work it a little to slightly soften it. Roll it out with a rolling pin, using a little flour to prevent it from sticking, to a thickness of about 1/5 inch. Line the tart pan, remove the excess pastry, and prick the base well.
Peel the apples, cut them into slices, and arrange them on the shortcrust pastry.
Prepare the Cream:
Attach the paddle attachment then add the milk, butter, egg, flour, salt, and sugar to the mixing bowl and fit the splash guard. Work for 2 minutes / 98.6°F / speed 3.
Pour the cream over the apples, add the chopped almonds, and bake the tart for 40 – 45 minutes, until the edges are golden.
When the cake is ready, let it cool completely before removing it from the pan.
