Almond Apple Tart Recipes

ALMOND & APPLE TART

Steps:

• First, make the pastry. Using a free-standing mixer fitted with a beater attachment (or an electric hand whisk and large bowl), mix the butter and sugar until smooth and pale. Reduce the speed, slowly add the flour, then just before it's fully combined, add the egg yolk and mix briefly until smooth (if the pastry is dry add 1 tsp cold water). Remove the pastry from the bowl, wrap in cling film and chill in the fridge overnight, or for at least 1 hr.
• For the frangipane, cream the butter and icing sugar in a freestanding mixer or with an electric hand whisk until light and fluffy. Mix in the eggs one at a time, then fold in the almonds and calvados and beat for 3 mins more. Chill until needed.
• Heat oven to 170C/150C fan/gas 3. Roll out the pastry on a well-floured surface to the thickness of a £1 coin. Gently press the pastry into either a 23cm tart ring on a baking sheet or a 23cm fluted tart tin (the pastry may crack - patch up any holes with leftover pastry). Trim the edges neatly, then chill in the fridge for 20 mins.
• Stand the tart tin (if using) on a baking sheet, then spoon in the frangipane and smooth with the back of the spoon, leaving a 0.5cm gap at the top. Peel and core the apples, then cut into 4mm slices using a mandolin or knife across the width of the apple so there's a hole in the middle of each slice. Arrange the apples on top of the frangipane. Sieve a good layer of icing sugar on top, then bake for 1 hr-1 hr 15 mins or until the apples are caramelised and the frangipane is cooked (use a skewer to check). Leave to cool for 30 mins before serving.
• Next make the Chantilly. Whip the double cream and icing sugar to soft peaks, then add the Calvados and vanilla seeds, and whisk again until the mixture holds its shape. Chill in the fridge until you are ready to serve with the tart.

APPLE AND ALMOND CUSTARD TART

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.

GLUTEN-FREE APPLE-ALMOND TART

Steps:

• Preheat the oven to 350 degrees. Toss the apples with the lemon juice in a medium bowl. Line a sheet pan with parchment.
• Heat a large frying pan over high heat and add the butter. Wait until it stops foaming and is becoming light brown, and add the diced apples, turbinado sugar, vanilla, cinnamon and nutmeg. Spread the apples in a layer and cook without moving them for a couple of minutes, then turn the heat to medium-high and sauté, moving the apples around in the pan, until golden brown, about 5 to 7 minutes. Scrape out onto the lined sheet pan and allow to cool completely.
• Spread the cooled apples evenly over the pre-baked tart shell.
• Make the almond topping. Beat the egg whites lightly in a bowl, just until slightly foamy. Whisk in the sugar and stir in the almonds. Spread evenly over the apples.
• Place the tart on a sheet pan and bake in the preheated oven for 30 minutes, or until the crust and topping are golden brown. Remove from the oven and cool on a rack.

FRENCH APPLE-ALMOND TART

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.)

SUPER APPLE AND ALMOND TART FROM BRENDAN LYNCH

Steps:

• Gather the ingredients.
• Mix flour, salt, and caster sugar together in a medium-sized bowl.
• Rub butter into flour to resemble fine breadcrumbs.
• Add egg and just enough milk to form soft/firm dough.
• Knead for a minute, shape into ball and put on plate and cover with Clingfilm and let rest for 20 minutes in fridge.
• Grease a 9-inch fluted or un-fluted tart tin.
• Roll out pastry to 1/4-inch thickness.
• Transfer to tin and press the pastry into sides with a small ball of dough. Leave about a 1 inch overhang of pastry and cut the rest away with a scissors.
• Line pastry with non-stick parchment paper so that it projects beyond the pastry. Fill to near top with rice or beans ensuring that the sides are supported by the dry material. Let stand for 20 minutes in fridge. This recovery period will reduce pastry shrinkage during baking.
• Preheat oven to 355F or 180 C for 15 minutes. Have an egg white that is lightly beaten ready to seal pastry before second bake.
• Transfer to preheated oven and bake for 12 minutes.
• Remove from oven and using the parchment to help you, lift the dry contents away from the pastry shell. Prick the base all over with a fork to reduce puffing up. Brush the pastry shell with the egg white.
• Return to oven and bake for 8 to 10 minutes. You are partially baking the shell which will complete its baking with the almond cream and apples.
• Remove from oven and let cool on rack.
• Peel and quarter the apples and remove core with seeds. Slice the quarters thinly.
• Put the butter and sugar in a bowl, and using a hand-held whisk or a food processor, combine until the mixture is smooth, light and satiny.
• Add the ground almonds and continue to process until well blended.
• Add the flour and cornflour, whisk again, and then add the egg. Whisk for about 15 seconds more, or until the almond cream is homogeneous.
• Add the rum or vanilla and whisk just to blend.
• Spread mixture over pastry case base and smooth with a small spatula. Or use French custard - crème pâtissière .
• Starting with the outside circle, place overlapping slices of apple all the way round the shell covering the almond cream beneath.
• Do the same with the second inner circle.
• The final inner circle can be completed in this way. Or alternatively, stand each apple slice at a 35 degree angle to form a 'flower-type' pattern in the middle.
• Sprinkle the slices with 85 grams caster sugar.
• Bake in preheated as before for 20 to 25 minutes till apples are soft.
• Make the apricot glaze by gently heating the apricot preserve and water until dissolved.
• Then push through sieve to remove fruit pieces.
• Remove from oven and brush apples slices with the warm glaze.
• Allow to cool and set.

ALMOND APPLE TART

Steps:

• Preheat the oven to 400 degrees F.
• In a medium sized bowl, while using a fork, mix together the ground almonds, sugar, butter, cornstarch, egg, cinnamon, and vanilla extract.
• Place down the parchment paper on cookie sheet.
• Slice puff pastry into 2-4 equal pieces.
• Place puff pastry on parchment paper.
• Spread the ground almond mixture evenly across the puff pastry.
• Layer the sliced apples over the mixture.
• Place in the oven and cook until puffed and golden brown, approximately 13-15 minutes.

APPLE ALMOND PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Press 1 pie crust into a 9-inch pie pan.
• Toss apples, almonds, white sugar, brown sugar, and flour together in a bowl until apples and almonds are completely coated.
• Mix honey, egg yolk, water, and almond extract together in a microwave-safe dish.
• Microwave honey mixture, stirring every 15 seconds, until mixture is melted and smooth, 30 to 45 seconds. Pour honey mixture over apple mixture and toss to coat. Transfer apple mixture to the prepared pie crust; sprinkle filling with cinnamon. Top pie with the remaining pie crust and pinch edges together to seal.
• Bake in the preheated oven until crust is lightly browned, 45 to 50 minutes.

APPLE TART WITH ALMONDS AND APRICOT JAM

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9-inch pie pan.
• Heat apricot jam, brown sugar, and heavy cream in a small saucepan until mixture is well combined and simmering, about 6 minutes. Let jam mixture cool, 20 to 25 minutes.
• Roll out puff pastry onto a lightly floured surface; press into an even layer in the pie pan to form the base of the tart. Cover the tart with apple slices by overlapping them across the tart. Scatter cubed butter evenly over the apples; pour the jam mixture over the tart.
• Bake in the preheated oven for 30 minutes. Turn the pan and sprinkle sliced almonds over the tart. Continue to bake until the the top starts to bubble, about 30 minutes more.