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Apple Almond Tart: A Delicious & Easy Recipe | Apple Almond Tart: A Delicious & Easy Recipe Print
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Apple Almond Tart: A Delicious & Easy Recipe

  • Total Time: 90 minutes
  • Yield: 8 servings 1x

Description

A classic Apple Almond Tart with a flaky crust, creamy almond filling (frangipane), and a beautiful arrangement of tender apples. Perfect for any occasion!

Ingredients

Scale
  • 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
  • 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
  • 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
  • Slivered almonds
  • Powdered sugar
  • Apricot jam, warmed and strained (for glazing)

Instructions

  1. Prepare the Crust:
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
  3. 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.
  4. 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.
  5. 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.
  6. Roll Out the Dough: On a lightly floured surface, roll out the chilled dough into a 12-inch circle.
  7. 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.
  8. 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.
  9. Prepare the Almond Filling (Frangipane):
  10. Cream Butter and Sugar: In a medium bowl, cream together the softened butter and sugar until light and fluffy.
  11. Add Egg and Almond Extract: Beat in the egg until well combined. Then, stir in the almond extract.
  12. Combine Dry Ingredients: In a separate bowl, whisk together the almond flour, flour, and salt.
  13. Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  14. Assemble the Tart:
  15. Preheat Oven: Preheat your oven to 375°F (190°C).
  16. Spread Almond Filling: Remove the tart crust from the freezer. Spread the almond filling evenly over the bottom of the crust.
  17. Prepare Apple Slices: In a large bowl, toss the apple slices with the melted butter, sugar, cinnamon, and lemon juice.
  18. Arrange Apple Slices: Arrange the apple slices in a decorative pattern over the almond filling.
  19. Add Optional Garnish: Sprinkle the top of the tart with slivered almonds, if desired.
  20. Bake the Tart:
  21. Bake the Tart: Bake the tart for 45-55 minutes, or until the crust is golden brown and the apples are tender.
  22. Cool the Tart: Remove the tart from the oven and let it cool completely in the tart pan on a wire rack.
  23. Remove from Pan: Once the tart is completely cool, carefully remove it from the tart pan by lifting it up from the removable bottom.
  24. Finishing Touches:
  25. Glaze (Optional): If desired, brush the top of the tart with warmed and strained apricot jam for a glossy finish.
  26. Dust with Powdered Sugar (Optional): Dust the tart with powdered sugar just before serving.
  27. Serve: Slice the tart and serve it at room temperature.

Notes

  • Use cold butter for a flaky crust.
  • Don’t overmix the dough.
  • Chill the dough before rolling.
  • Use a tart pan with a removable bottom.
  • Adjust baking time as needed.
  • Use firm, slightly tart apples like Honeycrisp, Gala, or Fuji.
  • The crust and almond filling can be made ahead of time.
  • Store leftover tart in the refrigerator for up to 3 days.
  • Variations: Pear Almond Tart, Berry Almond Tart, Chocolate Almond Tart, Spiced Almond Tart.
  • Prep Time: 45 minutes
  • Cook Time: 45 minutes

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