French Apple Almond Tart Recipes

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APPLE TARTS WITH ALMOND FRANGIPANE



Apple Tarts with Almond Frangipane image

A recipe for Apple Tarts with Almond Frangipane (Tarte aux pommes avec sa frangipane aux amandes) from the cookbook, Let's Cook French!

Provided by Tara

Categories     Dessert

Time 1h10m

Number Of Ingredients 10

1/2 cup (68 grams) almond paste
8 tablespoons (104 grams) granulated sugar (divided)
8 tablespoons (112 grams) unsalted butter (room temperature, divided)
1 egg
1 egg yolk
1/2 teaspoon almond extract (or vanilla extract)
2 tablespoons (16 grams) all-purpose flour
4 (6 inch, 15 cm) circles puff pastry
5-6 large, firm cooking apples (such as Braeburn or Granny Smith)
1 tablespoon (15 milliliters) heavy cream

Steps:

  • Preheat the oven to 400˚F (200˚C).
  • In an electric mixer with a paddle attachment or with an electric hand mixer, beat the almond paste with 3 tablespoons (39 grams) of the sugar until combined.
  • Add 4 tablespoons (56 grams) of the butter and mix well.
  • Add 1 egg, then the almond extract. Sprinkle in the flour, mix again, and set aside.
  • Cut out four 6-inch (15 cm) circles of puff pastry.
  • Trace a 5-inch (13 cm) diameter circle inside each tart, cutting slightly into the pastry but not all the way through. Prick the interior of the circle with a fork to prevent it from rising.
  • Divide the almond paste mixture evenly among the 4 tarts and spread on the inner 5-inch (13 cm) circles.
  • Peel and core the apples. Slice the apples into thin circles, preferably with a mandoline, and arrange them overlapping all but 1/2 inch (1 cm) on the frangipane. (Each tart should get at least 1 whole apple.)
  • Melt the remaining 4 tablespoons (56 grams) of butter. Brush the apples with melted butter and generously sprinkle with the remaining sugar.
  • Whisk together the egg yolk and the cream. Brush the outside rim of the tart with the mixture.
  • Bake at 400˚F (200˚C) for 20 minutes, then reduce the temperature to 325˚F (170˚C) for 20 to 25 more minutes or until the tarts are golden brown and the puff pastry is cooked all the way through.
  • Cut the tarts into 6 pie wedges each and serve 3 per person.

FRENCH APPLE TART



French Apple Tart image

Bake Ina Garten's French Apple Tart recipe from Barefoot Contessa on Food Network with Granny Smith apples atop buttery, homemade pastry dough.

Provided by Ina Garten

Categories     dessert

Time 2h20m

Yield 6 servings

Number Of Ingredients 10

2 cups all-purpose flour
1/2 teaspoon kosher salt
1 tablespoon sugar
12 tablespoons (1 1/2 sticks) cold unsalted butter, diced
1/2 cup ice water
4 Granny Smith apples
1/2 cup sugar
4 tablespoons (1/2 stick) cold unsalted butter, small diced
1/2 cup apricot jelly or warm sieved apricot jam
2 tablespoons Calvados, rum, or water

Steps:

  • For the pastry, place the flour, salt, and sugar in the bowl of a food processor fitted with the steel blade. Pulse for a few seconds to combine. Add the butter and pulse 10 to 12 times, until the butter is in small bits the size of peas. With the motor running, pour the ice water down the feed tube and pulse just until the dough starts to come together. Dump onto a floured board and knead quickly into a ball. Wrap in plastic and refrigerate for at least 1 hour.
  • Preheat the oven to 400 degrees F. Line a sheet pan with parchment paper.
  • Roll the dough slightly larger than 10 by 14-inches. Using a ruler and a small knife, trim the edges. Place the dough on the prepared sheet pan and refrigerate while you prepare the apples.
  • Peel the apples and cut them in half through the stem. Remove the stems and cores with a sharp knife and a melon baller. Slice the apples crosswise in 1/4-inch thick slices. Place overlapping slices of apples diagonally down the middle of the tart and continue making diagonal rows on both sides of the first row until the pastry is covered with apple slices. (I tend not to use the apple ends in order to make the arrangement beautiful.) Sprinkle with the full 1/2 cup of sugar and dot with the butter.
  • Bake for 45 minutes to 1 hour, until the pastry is browned and the edges of the apples start to brown. Rotate the pan once during cooking. If the pastry puffs up in one area, cut a little slit with a knife to let the air out. Don't worry! The apple juices will burn in the pan but the tart will be fine! When the tart's done, heat the apricot jelly together with the Calvados and brush the apples and the pastry completely with the jelly mixture. Loosen the tart with a metal spatula so it doesn't stick to the paper. Allow to cool and serve warm or at room temperature.

GLUTEN-FREE APPLE-ALMOND TART



Gluten-Free Apple-Almond Tart image

This tart is inspired by a recipe by Jacquy Pfeiffer, from his cookbook "The Art of French Pastry." The apples are caramelized first with sugar and spices, then spread in the pastry, topped with an almond, egg white and sugar topping, and baked.

Provided by Martha Rose Shulman

Categories     dinner, pies and tarts, dessert

Time 1h

Yield 8 to 10 servings

Number Of Ingredients 11

3 large apples, preferably Braeburn or Fuji, peeled, cored, and cut in 1/2 inch dice (500 grams diced cored apples)
1 tablespoon freshly squeezed lemon juice or lime juice
1 tablespoon unsalted butter
1/4 cup turbinado sugar, also known as sugar in the raw (50 grams)
1 1/2 teaspoons vanilla
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
1/4 cup egg whites (60 grams)
2 tablespoons sugar, preferably organic white or brown sugar (30 grams)
1/2 cup slivered almonds (50 grams)
1 9-inch gluten-free dessert pastry shell (or other pastry of your choice), fully baked

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.

Nutrition Facts : @context http, Calories 178, UnsaturatedFat 6 grams, Carbohydrate 25 grams, Fat 8 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 2 grams, Sodium 94 milligrams, Sugar 15 grams, TransFat 0 grams

FRENCH APPLE TART (TARTE DE POMMES A LA NORMANDE)



French Apple Tart (Tarte de Pommes a la Normande) image

My mother used to cook this for us all, usually to go with Sunday dinner. I was hooked. Haven't had it in ages and I was wanting to bake something special for a special someone so I asked mum for the recipe. Tried it out today, and it's just as I remember. The thing that makes it for me is the frangipane. Hope you like it as much as me.

Provided by Peter Lovering

Categories     World Cuisine Recipes     European     French

Time 1h40m

Yield 8

Number Of Ingredients 15

1 ⅓ cups all-purpose flour
1 pinch salt
½ cup butter, softened
1 egg yolk
3 tablespoons cold water, or as needed
½ cup butter, softened
½ cup white sugar
1 egg, beaten
1 egg yolk
1 tablespoon apple brandy
⅔ cup ground almonds
2 tablespoons all-purpose flour
4 medium sweet apples - peeled, cored, halved and thinly sliced
1 teaspoon white sugar for decoration
¼ cup apricot jelly

Steps:

  • In a medium bowl, stir together 1 1/3 cups of flour and salt. Add the butter, 1 egg yolk and water, and stir until the mixture forms large crumbs. If it is too dry to press a handful together, stir in more water. Press the dough into a ball, and wrap in plastic wrap. Flatten slightly, and refrigerate for at least 30 minutes, or until firm. This part can be done up to three days in advance.
  • To make the frangipane, cream together the butter and 1/2 cup of sugar in a medium bowl until light and soft. Gradually mix in the egg and the remaining egg yolk one at a time. Stir in the apple brandy. Stir 2 tablespoons of flour into the ground almonds, then mix into the batter. Set aside.
  • Roll the pastry dough out to about a 12 inch circle on a lightly floured surface. Fold loosely into quarters, and center the point in a 10 inch tart or pie pan. Unfold dough, and press into the bottom and up the sides. Prick with a fork all over, and flute the edges. Return pastry to the refrigerator to chill until firm.
  • Preheat the oven to 400 degrees F (200 degrees C). Place a baking sheet inside the oven while it preheats.
  • Spoon the frangipane into the chilled pastry, and spread into an even layer. Arrange the apple slices in an overlapping spiral pattern. Each slice should have one edge pressed into the frangipane until it touches the pastry base, and then overlap the previous slice. Start at the outside edge, and work towards the center.
  • Place the pie plate on top of the baking sheet in the preheated oven. Bake for 15 minutes, or until the filling begins to brown. Reduce the oven temperature to 350 degrees F (175 degrees C). Bake for another 10 minutes, then sprinkle sugar over the top of the tart. Return to the oven for 10 more minutes, or until the sugar caramelizes slightly.
  • Cool the tart on a wire rack. A short time before serving, warm the apricot jelly. Add some water if necessary to make it a liquid consistency. Brush onto the tart for a nice shine.

Nutrition Facts : Calories 506.8 calories, Carbohydrate 50.1 g, Cholesterol 135.5 mg, Fat 32.3 g, Fiber 4 g, Protein 7.3 g, SaturatedFat 15.8 g, Sodium 199.1 mg, Sugar 26.1 g

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 ALMOND TART



Apple Almond Tart image

Pears can be substituted for the apples in the same amount. Very crunchy almondy flavor, and not overwhelming with fruit. Be sure to serve with vanilla ice cream!

Provided by Pebbles

Categories     Tarts

Time 1h

Yield 10 serving(s)

Number Of Ingredients 13

nonstick cooking spray
1 cup unblanched whole almonds, toasted
2/3 cup sugar
1/2 cup milk
5 tablespoons butter, melted
1/4 cup flour
3 eggs
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
2 large cooking apples
2 tablespoons sugar

Steps:

  • Preheat oven to 375.
  • Lightly spray 10 inch pie dish with cooking spray.
  • In food processor combine 2/3 cup sugar and toasted almonds and process until nuts are ground.
  • Add milk, butter, flour, eggs, vanilla, cinnamon, salt and nutmeg.
  • Process with on off turns until combined.
  • Pour mixture into pie pan.
  • Peel, core and cut apples into quarters.
  • Place on cutting board, and slice thinly.
  • Arrange apples in nut mixture, fanning style.
  • Sprinkle with remaining 2 tablespoons sugar.
  • Bake 45-50 minutes.
  • If edges brown towards end cover with foil.

Nutrition Facts : Calories 260, Fat 15.1, SaturatedFat 5, Cholesterol 80.4, Sodium 126.7, Carbohydrate 27.8, Fiber 2.9, Sugar 21.1, Protein 5.8

FRANGIPANE APPLE ALMOND TART



Frangipane Apple Almond Tart image

I made this for family dinner last week and it was a huge hit! I can't wait to make it again. I sliced the apples very thin with my mandolin, I think next time I will either slice them thicker or do two layers. Frozen puff pastry can be used instead of making the pie shell. I did not use the apricot jelly but I did sprinkle some brown sugar overtop before baking.

Provided by VeggieClaire

Categories     Dessert

Time 1h15m

Yield 1 pie, 6-8 serving(s)

Number Of Ingredients 13

1 1/3 cups all-purpose flour
1 large egg, beaten
1/2 cup cold butter, diced
1/4 teaspoon salt
1 tablespoon sugar
1/2 cup softened butter
1/2 cup white sugar
1 large egg
1 large egg yolk
1/4 teaspoon almond extract
3/4 cup almond flour
3 -4 medium apples, sliced thin
apricot jam, for serving

Steps:

  • Make the tart shell: Mix dry ingredients together (flour, sugar, salt), and rub butter in with your fingertips. Add egg gradually while stirring with a fork. With your hands, press together to form a mass of dough. If dough is too crumbly, add a teaspoon of ice water at a time. Form into a disk and chill in refrigerator.
  • Make filling: Using an electric mixer, cream together the butter and sugar until uniform, fluffy, and pale yellow. Gradually mix in the egg and egg yolk. Add almond extract. Add almond flour gradually while mixing, until incorporated. Put in the fridge until needed.
  • If you haven't sliced your apples, do so now. You may need to add a teensy bit of lemon juice to prevent them from browning.
  • Preheat oven to 400 degrees F. Roll out the tart shell and place inside a tart pan, pressing up sides. Alternatively, skip the rolling and just press the dough into a tart pan. Spread the frangipane inside the shell. Fan the apples out over the tart, overlapping them closely. Sprinkle with a bit of extra sugar, if desired.
  • Bake the tart at 400 F for 15 minutes, then reduce heat to 350 F and bake for another 30 minutes, until apples are tender and tart is slightly browned.
  • Cool and glaze with apricot jelly for serving, if desired.

Nutrition Facts : Calories 525.8, Fat 33.5, SaturatedFat 20.3, Cholesterol 174.1, Sodium 393.7, Carbohydrate 52.8, Fiber 2.9, Sugar 28.4, Protein 6

ALMOND & APPLE TART



Almond & apple tart image

This autumnal tart has a delicate, sweet flavour and nutty frangipane filling. Serve with a dollop of Calvados Chantilly cream

Provided by Tom Kerridge

Categories     Dessert

Time 2h15m

Number Of Ingredients 15

4 Royal Gala apples
icing sugar to cover
165g butter , softened
80g caster sugar
265g plain flour , plus extra for dusting
1 egg yolk , lightly beaten
100g butter
100g icing sugar , sieved
2 large eggs
100g ground almonds
50ml Calvados
250ml double cream
50g icing sugar
50ml Calvados
½ vanilla pod , halved lengthways and seeds scraped out

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.

Nutrition Facts : Calories 846 calories, Fat 53 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 48 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium

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FRENCH APPLE NOUGAT TART (TARTE AUX POMMES ET NOUGAT)
2019-12-17 40 g (1.75oz) ground almonds (almond flour) Apple Filling 3 Organic apples (Braeburn, Golden or Granny Smith) peeled & cored 30 g (1oz) butter 1/2 tsp vanilla powder (or 1 3/4 tsp extract) 2 tbsp cane sugar (or Turbinado) Nougat Topping 55 g (2oz) organic egg whites 55 g (2oz) sugar
From madaboutmacarons.com


FRENCH APPLE ROSE TART WITH FRANGIPANE - STYLE SWEET
2019-09-09 French Apple Rose Tart. serves 8. 1 partially baked tart shell (recipe to follow) juice of one lemon 3 to 4 apples (Granny Smith, Pink Lady, Gala, and Honeycrisp all work well) ¼ cup + 1 tablespoon granulated sugar (divided) ½ cup almond flour 3 tablespoons unsalted butter, divided 1 egg yolk pinch salt ½ teaspoon vanilla extract ¼ teaspoon ...
From stylesweet.com


FRENCH APPLE TART WITH FRANGIPANE | ALEXANDRA'S KITCHEN
2012-09-19 Combine almond flour, sugar, salt, butter and egg in the dirty bowl of the food processor. Pulse until combined, then add vanilla or alcohol. Purée until smooth. Heat oven to 375º. Spread a thin layer (about 2 tablespoons) of the frangipane across the bottom surface of your tart shell. Working with one apple half at a time, thinly slice into ...
From alexandracooks.com


BEST FRENCH APPLE TART RECIPE - SWEETLY CAKES
2022-05-20 Apple Tarts Recipes. There are many different apple tarts recipes around the world and even in some regions of France. The most well known version is the famous Apple Pie with caramelized apples and cinnamon, or the tatin tart, an upside down apple pie, with an almond cream frangipane filling like the Normandy tart or the Alsatian tart.
From sweetlycakes.com


FRENCH APPLE-ALMOND TART - BIGOVEN.COM
French Apple-Almond Tart recipe: Try this French Apple-Almond Tart recipe, or contribute your own. Add your review, photo or comments for …
From bigoven.com


FRENCH APPLE TART - JOY + OLIVER
2019-11-26 Slice each apple half into thin slices keeping the half together and place on top of the frangipane Sprinkle the apple slices with cinnamon sugar Egg wash the dough and sprinkle with sliced almonds Bake at 350 degrees F for 30-40 minutes or until frangipane is light golden in color and baked through Warm apricot jam with 1 tbsp of water
From joyoliver.com


VEGAN FRENCH APPLE TART (TARTE NORMANDE) - THE SIMPLE GREEN
2021-05-06 Repeat with the remaining apple fans, arranging them around the center one. Cut some apple fans into smaller pieces to fit into the edges if needed. Sprinkle evenly with the berry sugar. Bake in the preheated oven for 40-45 minutes or until the tart shell is a golden brown and the filling has risen around the apples.
From thesimplegreen.com


THE EASIEST FRENCH APPLE TART | ALEXANDRA'S KITCHEN
2019-09-13 Make the dough. Gather your ingredients: flour, salt, sugar, butter, ice water. (Note: The pictures below show a double batch of dough being made; the recipe in the recipe box is for a single batch of dough.) First pulse the flour, sugar and …
From alexandracooks.com


FRENCH APPLE CUSTARD TART WITH PUFF PASTRY - HAPPY HAPPY NESTER
2021-04-30 Preheat oven to 400°. You will make two puff pastries forms in the shape of rectangles. For the crust, you'll want to check out the photos or videos on how to make the crust. Cut six 1-inch strips along the long side of the puff pastry. Place puff pastry on parchment paper and a baking sheet.
From happyhappynester.com


FRENCH APPLE-ALMOND TART – RECIPES NUT
diameter tart pan with removable bottom. Fold overhand in and press, forming double-thick sides. Chill while making filling. FOR FILLING: Combine almonds, 3/4 cup sugar, eggs, 1 Tablespoon Calvados, extracts and salt in processor. Blend until soft paste forms. Add 4 T butter, blend 10 seconds. Spread in crust. Chill until firm, about 45 minutes.
From recipesnut.com


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