French Apple-Almond Tart

Serving Size: 12
Prep Time: 2 hours (requires chilling time)

For Crust
Amount Ingredient
2 ea large egg yolks
2 tablespoons Calvados or brandy
1 1/4 c all purpose flour
2 tablespoons sugar
1/4 teaspoon salt
9 tablespoons chilled unsalted butter, cut into 1/2 -inch pieces

For Filling
Amount Ingredient
1 1/4 c blanched slivered almonds
3/4 cup plus 2 tablespoons sugar
2 ea large egss
3 tablespoons Calvados or brandy
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
6 tablespoons unsalted butter, room temperature
3 ea tart green apples, peeled, quartered, cored, cut into 1/8-inch-thick wedges
1/4 c apricot preserves

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 400F.
  • 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 350F.
  • 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.)


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