Apple Almond Tart Recipes

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FRENCH APPLE-ALMOND TART



French Apple-Almond Tart image

Categories     Dairy     Fruit     Nut     Dessert     Bake     Thanksgiving     Apple     Almond     Fall     Party     Bon Appétit

Yield Serves 10 to 12

Number Of Ingredients 18

For crust
2 large egg yolks
2 tablespoons Calvados or brandy
1 1/4 cups all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
9 tablespoons (1 stick plus 1 tablespoon) chilled unsalted butter, cut into 1/2 -inch pieces
For filling
1 1/4 cups blanched slivered almonds
3/4 cup plus 2 tablespoons sugar
2 large eggs
3 tablespoons Calvados or brandy
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
6 tablespoons (3/4 stick) unsalted butter, room temperature
3 tart green apples, peeled, quartered, cored, cut into 1/8-inch-thick wedges
1/4 cup apricot preserves

Steps:

  • Make crust:
  • Stir egg yolks and Calvados in small bowl to blend. Combine flour, sugar and salt in processor. Add butter; cut in, using on/off turns, until butter is size of small peas. With machine running, add yolk mixture. Process until large moist clumps form. Gather dough into ball; flatten into disk. Wrap dough in plastic; refrigerate until cold, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let soften slightly before rolling out.)
  • Roll out dough on lightly floured surface to 14-inch round. Transfer to 11-inch-diameter tart pan with removable bottom. Fold overhang in and press, forming double-thick sides. Chill while making filling.
  • Make filling:
  • Combine almonds, 3/4 cup sugar, eggs, 1 tablespoon Calvados, extracts and salt in processor. Blend until soft paste forms. Add 4 tablespoons butter; blend 10 seconds. Spread in crust. Chill until firm, about 45 minutes.
  • Meanwhile, stir apples, 1 tablespoon Calvados and 1 tablespoon sugar in large bowl. Let stand 30 minutes.
  • Preheat oven to 400°F. Drain apples; overlap in concentric circles atop filling. Melt 2 tablespoons butter; brush over apples. Sprinkle with 1 tablespoon sugar.
  • Bake tart 15 minutes. Reduce temperature to 350°F. Bake until apples are tender, about 45 minutes. Transfer to rack. Stir preserves and 1 tablespoon Calvados in small saucepan over low heat until preserves melt. Strain into small bowl; brush over apples. Cool. (Can be made 8 hours ahead. Let stand at room temperature.)

APPLE AND ALMOND CUSTARD TART



Apple and Almond Custard Tart image

This impressive dessert reminds Jo-Ann Zador of South Surrey, British Columbia, of baking with her grandmother.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h45m

Number Of Ingredients 14

3/4 cup all-purpose flour, (spooned and leveled)
1/4 teaspoon baking powder
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup sugar
1 large egg
1/2 teaspoon pure almond extract
4 tablespoons (1/2 stick) unsalted butter, room temperature
1/2 cup sugar
1 large egg
1 1/2 teaspoons finely grated lemon zest and 1 tablespoon fresh lemon juice (from 1 lemon)
3 tablespoons all-purpose flour (spooned and leveled)
1/2 cup heavy cream
1 Granny Smith apple, peeled, cored, and sliced 1/4 inch thick
1/3 cup sliced blanched almonds

Steps:

  • Make crust: In a small bowl, whisk together flour and baking powder; set aside. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and almond extract; beat until combined. With mixer on low, add flour mixture; mix just until combined.
  • Using an offset spatula or table knife, spread dough in a 9-inch removable bottom tart pan, evenly covering bottom and sides. Freeze for 20 minutes.
  • Meanwhile, preheat oven to 350 degrees, and make filling: In a large bowl, using an electric mixer, beat butter and 1/4 cup sugar until light and fluffy. Add egg and lemon zest; mix until combined. With mixer on low, add flour and then cream; mix just until smooth (do not overmix). Set aside.
  • In a medium bowl, toss apple with lemon juice; arrange evenly in tart pan over chilled dough. Spread filling over apple; sprinkle with almonds and remaining 1/4 cup sugar. Place tart pan on a rimmed baking sheet; bake until golden and set, 40 to 45 minutes. Cool completely on a wire rack.

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