Apple Almond Tart: A Delicious & Easy Recipe

Apple Almond Tart: Prepare to be transported to a cozy autumn afternoon with every bite of this delightful dessert! Imagine the warm, comforting aroma of baked apples mingling with the nutty fragrance of almonds, all nestled in a buttery, flaky crust. This isn’t just a tart; it’s an experience.

While the exact origins of the Apple Almond Tart are debated, similar fruit and nut tarts have graced European tables for centuries. Apples, a symbol of abundance and good fortune, have long been a staple in autumnal baking, while almonds add a touch of elegance and sophistication. This particular combination likely evolved from regional variations, each baker adding their own unique twist to a classic formula.

What makes this tart so irresistible? It’s the perfect balance of textures and flavors. The tender, slightly tart apples contrast beautifully with the crisp, buttery crust and the delicate crunch of the almonds. The subtle sweetness is never overpowering, making it an ideal dessert to enjoy with a cup of tea or coffee. Plus, it’s surprisingly easy to make! Whether you’re a seasoned baker or just starting out, this Apple Almond Tart is sure to impress. So, let’s get baking and create a little bit of autumnal magic in your kitchen!

Ingredients:

• For the Crust:
• 1 1/2 cups all-purpose flour
• 1/2 cup (1 stick) unsalted butter, cold and cubed
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 4-6 tablespoons ice water
• For the Almond Filling:
• 1 cup almond flour
• 1/2 cup granulated sugar
• 1/4 cup (1/2 stick) unsalted butter, softened
• 1 large egg
• 1 teaspoon almond extract
• 1 tablespoon all-purpose flour
• Pinch of salt
• For the Apple Topping:
• 4 medium apples (such as Honeycrisp, Gala, or Fuji), peeled, cored, and thinly sliced
• 2 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• 1 tablespoon lemon juice
• Optional Garnish:
• Slivered almonds
• Powdered sugar
• Apricot jam, warmed and strained (for glazing)

Preparing the Crust:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt. This ensures the salt and sugar are evenly distributed throughout the flour, which is crucial for a consistent crust.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. The key here is to work quickly and keep the butter cold. Small pieces of butter create flaky layers in the crust. If the butter gets too warm, the crust will be tough.
3. Add Ice Water: Gradually add the ice water, one tablespoon at a time, mixing gently after each addition. Continue adding water until the dough just comes together. Be careful not to overmix, as this will develop the gluten in the flour and result in a tough crust. The dough should be slightly shaggy but hold together when pressed.
4. Form the Dough: Turn the dough out onto a lightly floured surface. Gently form it into a disc, about 1 inch thick. Wrap the disc tightly in plastic wrap and refrigerate for at least 30 minutes, or up to 2 hours. This chilling period allows the gluten to relax, making the dough easier to roll out and preventing it from shrinking during baking.
5. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle. If the dough is sticking, add a little more flour to the surface. Roll from the center outwards, rotating the dough as you go to ensure an even thickness.
6. Transfer to Tart Pan: Carefully transfer the rolled-out dough to a 9-inch tart pan with a removable bottom. Gently press the dough into the bottom and up the sides of the pan. Trim any excess dough from the edges. You can use a rolling pin to roll over the top of the pan, which will neatly trim the edges.
7. Chill the Crust: Prick the bottom of the crust with a fork to prevent it from puffing up during baking. Place the tart pan in the freezer for 15 minutes. This helps the crust hold its shape and prevents it from shrinking.

Preparing the Almond Filling (Frangipane):

1. Cream Butter and Sugar: In a medium bowl, cream together the softened butter and sugar until light and fluffy. This step is important for creating a smooth and airy filling. Use an electric mixer for best results.
2. Add Egg and Almond Extract: Beat in the egg until well combined. Then, stir in the almond extract. The almond extract adds a lovely nutty flavor to the filling.
3. Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, flour, and salt. This ensures that the dry ingredients are evenly distributed.
4. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough filling. The mixture should be smooth and creamy.

Assembling the Tart:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Make sure your oven rack is in the center position for even baking.
2. Spread Almond Filling: Remove the tart crust from the freezer. Spread the almond filling evenly over the bottom of the crust.
3. Prepare Apple Slices: In a large bowl, toss the apple slices with the melted butter, sugar, cinnamon, and lemon juice. The lemon juice prevents the apples from browning and adds a touch of brightness to the flavor.
4. Arrange Apple Slices: Arrange the apple slices in a decorative pattern over the almond filling. You can create concentric circles, overlapping the slices slightly. Alternatively, you can arrange them in rows or any other pattern you like.
5. Add Optional Garnish: Sprinkle the top of the tart with slivered almonds, if desired. This adds a nice crunch and visual appeal.

Baking the Tart:

1. Bake the Tart: Bake the tart for 45-55 minutes, or until the crust is golden brown and the apples are tender. The almond filling should be set and slightly puffed up. If the crust starts to brown too quickly, you can tent it with aluminum foil.
2. Cool the Tart: Remove the tart from the oven and let it cool completely in the tart pan on a wire rack. This allows the filling to set properly.
3. Remove from Pan: Once the tart is completely cool, carefully remove it from the tart pan by lifting it up from the removable bottom.

Finishing Touches:

1. Glaze (Optional): If desired, brush the top of the tart with warmed and strained apricot jam for a glossy finish. This adds a touch of sweetness and enhances the appearance of the tart.
2. Dust with Powdered Sugar (Optional): Dust the tart with powdered sugar just before serving. This adds a touch of elegance and sweetness.
3. Serve: Slice the tart and serve it at room temperature. It’s delicious on its own or with a scoop of vanilla ice cream or a dollop of whipped cream.

Tips for Success:

• Use Cold Butter: Cold butter is essential for creating a flaky crust. Make sure your butter is very cold before you start. You can even freeze it for 15 minutes before using it.
• Don’t Overmix: Overmixing the dough will develop the gluten and result in a tough crust. Mix only until the ingredients are just combined.
• Chill the Dough: Chilling the dough allows the gluten to relax and prevents the crust from shrinking during baking. Don’t skip this step!
• Use a Tart Pan with a Removable Bottom: This makes it easy to remove the tart from the pan without damaging it.
• Adjust Baking Time: Baking times may vary depending on your oven. Keep an eye on the tart and adjust the baking time as needed.
• Apple Variety: The type of apple you use will affect the tart’s flavor and texture. I recommend using a firm, slightly tart apple such as Honeycrisp, Gala, or Fuji.
• Make Ahead: You can make the crust and almond filling ahead of time and store them in the refrigerator for up to 2 days. This makes it easy to assemble the tart when you’re ready to bake it.
• Storage: Store leftover tart in the refrigerator for up to 3 days.

Variations:

• Pear Almond Tart: Substitute pears for the apples for a different flavor.
• Berry Almond Tart: Add fresh berries to the top of the tart for a colorful and flavorful twist.
• Chocolate Almond Tart: Add cocoa powder to the almond filling for a chocolatey treat.
• Spice it Up: Add a pinch of nutmeg or cardamom to the almond filling for a warm, spiced flavor.

This Apple Almond Tart is a delightful dessert that’s perfect for any occasion. The combination of the flaky crust, the creamy almond filling, and the sweet and tart apples is simply irresistible. Enjoy!

Conclusion:

This Apple Almond Tart isn’t just a dessert; it’s an experience. The delicate dance between the tart apples and the nutty almond filling creates a symphony of flavors that will leave you wanting more. The buttery crust provides the perfect foundation, adding a satisfying crunch that complements the soft, yielding center. I truly believe this recipe is a must-try for anyone who appreciates a classic dessert with a touch of elegance. Why is it a must-try? Because it’s surprisingly easy to make! Don’t let the beautiful presentation fool you; this tart comes together with minimal fuss. The ingredients are readily available, and the steps are straightforward, making it perfect for both seasoned bakers and those just starting their culinary journey. Plus, the aroma that fills your kitchen as it bakes is simply divine – a warm, inviting scent that promises deliciousness. But the best part? It’s incredibly versatile! Serve it warm with a scoop of vanilla ice cream for a truly decadent treat. A dollop of whipped cream or a drizzle of caramel sauce would also be fantastic additions. For a lighter option, try serving it with a dollop of Greek yogurt and a sprinkle of cinnamon. Looking for variations? Absolutely! Feel free to experiment with different types of apples. Granny Smith apples will give you a more tart flavor, while Honeycrisp apples will add a touch of sweetness. You could also add a handful of dried cranberries or raisins to the almond filling for extra texture and flavor. If you’re feeling adventurous, try adding a splash of Calvados or apple brandy to the filling for a boozy kick. Another fun variation is to use a different type of nut. While almonds are the star of this show, you could easily substitute them with pecans, walnuts, or even hazelnuts. Just be sure to adjust the baking time accordingly, as different nuts may brown at different rates. For a gluten-free version, simply use a gluten-free pie crust. There are many excellent gluten-free crusts available in stores, or you can easily make your own. Just be sure to use a high-quality gluten-free flour blend for the best results. I’m confident that you’ll love this Apple Almond Tart as much as I do. It’s the perfect dessert for any occasion, from a casual weeknight dinner to a special holiday gathering. It’s also a wonderful way to showcase the flavors of fall. So, what are you waiting for? Grab your ingredients and get baking! I promise you won’t be disappointed. And most importantly, don’t be afraid to get creative and put your own spin on the recipe. I can’t wait to hear about your experience! Please share your photos and comments with me. Let me know what variations you tried and how they turned out. Did you add any special ingredients? Did you serve it with a particular topping? I’m always eager to learn from my readers and see how they make my recipes their own. Happy baking! I hope this Apple Almond Tart becomes a new favorite in your household.

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