The APPLE AND ALMOND TART combines the tender sweetness of apples with the crunchy texture of almonds: two flavors that pair perfectly in a dessert sure to be a success on the table. Suitable for every palate, even the most demanding, it’s a perfect treat at any time of day, from breakfast to an afternoon snack or as a dessert.
SEE MORE DELICIOUS RECIPES WITH APPLES:
- Difficulty: Very easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 20 Minutes
- Portions: 8 servings
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 2/3 cups all-purpose flour
- 1 cup almonds (unpeeled, finely ground)
- 2 egg yolks
- 7 oz butter (cold (about 7/8 cup))
- 3/4 cup powdered sugar
- 3/4 tsp baking powder
- 1 pinch salt
- 5.3 oz butter
- 1 cup all-purpose flour
- 3/4 cup powdered sugar
- 5 tbsp granulated sugar
- 2/3 cup almond flour (or finely ground almonds)
- Half tsp baking powder
- 3 eggs (medium)
- 3 apples
- 1 lemon
- vanilla bean
Tools
- 1 Electric whisk
- 2 Bowls
- 1 Pan
Steps
Making this rich and delicious APPLE AND ALMOND TART is really very easy.
ALMOND SHORTCRUST PASTRY
Preparing the almond shortcrust pastry is very simple and quick.
First, if you are not using ready-made almond flour but whole almonds, finely grind them in a food processor without removing their skins. Set aside.
In a large bowl, cream the butter with the powdered sugar. Add the egg yolks one at a time and incorporate them well into the butter mixture.
Add the all-purpose flour, the almond flour, the baking powder, a pinch of salt and work the dough with your hands until you obtain a smooth, homogeneous ball.
Wrap the dough ball in plastic wrap and let it rest in the refrigerator for at least 30 minutes.
FILLING
Beat the butter with the powdered sugar and the eggs. Add the flours, the grated lemon zest, the vanilla, the granulated sugar and half a teaspoon of baking powder.
Mix the filling well and set aside.
Wash and peel the apples, remove the cores and cut them into thin slices. Place them in a bowl and toss with the lemon juice.
Roll out the pastry to a thickness of about 1/8 inch (3 mm), form a disk and line a tart pan (lined with parchment paper or silicone if you have one).
Pour in the filling and, starting from the edges, arrange the apple slices in a fan shape until the entire tart is covered.
Bake in a preheated static (conventional) oven at 356°F for 30 – 40 minutes.
Remove the apple and almond tart from the oven, let it cool completely, then unmold and enjoy.
