Best Almond Apple Tart Recipes

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APPLE AND ALMOND CUSTARD TART



Apple and Almond Custard Tart image

This impressive dessert reminds Jo-Ann Zador of South Surrey, British Columbia, of baking with her grandmother.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h45m

Number Of Ingredients 14

3/4 cup all-purpose flour, (spooned and leveled)
1/4 teaspoon baking powder
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup sugar
1 large egg
1/2 teaspoon pure almond extract
4 tablespoons (1/2 stick) unsalted butter, room temperature
1/2 cup sugar
1 large egg
1 1/2 teaspoons finely grated lemon zest and 1 tablespoon fresh lemon juice (from 1 lemon)
3 tablespoons all-purpose flour (spooned and leveled)
1/2 cup heavy cream
1 Granny Smith apple, peeled, cored, and sliced 1/4 inch thick
1/3 cup sliced blanched almonds

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.

FRANGIPANE (ALMOND) TART WITH FRUIT (FIG, APPLE, CHERRY, PEAR, B



Frangipane (Almond) Tart With Fruit (Fig, Apple, Cherry, Pear, B image

I had never know about frangipane until I read this month's Bon Appetit. I have a fig tree and am collecting recipes to use them fresh. I decided to just enter this as a standard so I can use it with whatever fruit is in season. I adore almond anything so this will become a well used recipe.

Provided by Ambervim

Categories     Tarts

Time 1h45m

Yield 1 Tart, 8 serving(s)

Number Of Ingredients 15

1 egg yolk
1 tablespoon heavy cream
1 1/3 cups flour (plus what is needed)
6 tablespoons sugar
1/4 teaspoon salt
1 cup butter, chilled and diced (more as needed)
3/4 cup half-and-half
1/4 cup sugar
2/3 cup sugar
3 eggs
1 tablespoon flour
1 teaspoon vanilla
1 3/4 cups almonds, ground (this is the resultant amount)
1/2 cup butter, room temperature
12 ounces fruit (Stemmed, seeded and quartered or sliced as needed)

Steps:

  • Whisk egg yolk and cream in small bowl.
  • Mix flour, sugar and salt in a mixer with paddle.
  • Add 1 cup butter and mix on low until coarse meal forms.
  • Add egg mix and blend just until moist clumps form.
  • Gather into a ball and flatten into a disk. Wrap in plastic and chill 1 hour.
  • Butter tart pan.
  • Roll out dough to 13" round on a lightly floured surface and transfer to pan. Press onto bottom and up the sides of the pan. Trim excess dough.
  • Chill 30 minutes.
  • Bring half and half to a simmer in a small saucepan. Whisk 1st quantity of sugar, 1/3 of eggs and flour in a small bowl.
  • Gradually whisk in half and half.
  • Return to saucepan. Whisk constantly over medium heat until mixture thickens and boils, about 3 minutes.
  • Transfer to a small bowl.
  • Stir in vanilla.
  • Set over a bowl of ice water and stir pastry cream until cold. Remove from ice bath and set aside.
  • Grind almonds with half of 2nd quantity of sugar in a food processor being careful NOT to take it to a paste.
  • Using electric mixer, beat butter and remaining sugar until smooth.
  • Add remaining eggs 1 at a time, beating well between additions.
  • Gradually beat in almond mixture.
  • Add 1/2 cup pastry cream (reserve remaining for another use).
  • Cover and chill until firm, about 4 hours.
  • Preheat oven to 375.
  • Spread filling over crust. Arrange fruit (if fig cut side up)in concentric circles over filling.
  • Place tart on a rimmed baking sheet.
  • Bake until filling center is golden and set -- about 1 hour 15 minutes.
  • Let cool completely in pan on wire rack.

Nutrition Facts : Calories 757.3, Fat 56, SaturatedFat 25.9, Cholesterol 193, Sodium 517.3, Carbohydrate 56.2, Fiber 3.9, Sugar 33.9, Protein 12.3

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.)

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

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

APPLE TART WITH FRANGIPANE (ALMOND) FILLING



Apple Tart with Frangipane (Almond) Filling image

I love this almond filling and use it in a lot of my tarts, before the creme patisserie layer. It is so good.

Provided by evelynathens

Categories     Tarts

Time 1h25m

Yield 10-12 serving(s)

Number Of Ingredients 12

1/2 cup blanched almond
1/4 cup sugar
2 tablespoons butter
1 tablespoon vanilla
1 tablespoon dark rum
1 egg
1 pate brisee pastry dough (in my recipes)
2 lbs firm apples
1 tablespoon sugar
3 tablespoons butter, cut into pieces
1/3 cup apricot preserves
1 tablespoon calvados or 1 tablespoon brandy

Steps:

  • To make frangipane: combine almonds and ¼ cup sugar in food processor and grind into a powder.
  • Add 2 tblsps butter, vanilla, rum and egg and process thoroughly.
  • On a floured surface, roll pate brisee into a very thin circle (about 1/16 of an inch thick).
  • Brush top of dough lightly to remove flour, roll up on rolling pin and unroll over 10 inch flan ring set on top of a baking sheet.
  • Lift up overhanging dough and press into position so that dough adheres well inside ring without being stretched.
  • Press rolling pin across top of ring to cut away excess dough.
  • Spread frangipane on dough.
  • Preheat oven to 400 degrees F.
  • Peel apples, cut in half, core, and cut into ¼ inch thick slices.
  • Set aside the larger center pieces of apple.
  • Coarsely chop end pieces (about 2 cups) and spread over frangipane.
  • Arrange apple slices in concentric circles over chopped apples.
  • Sprinkle top with 1 tblsp sugar and dot with butter.
  • Bake for 1 hour.
  • Remove ring and slide tart carefully onto serving platter while still hot.
  • Cool slightly.
  • Heat preserves, stirring constantly, over low heat.
  • Push through a fine sieve.
  • Add Calvados and combine.
  • Using a pastry brush, spread glaze over tart, thickly.
  • Cut into wedges and serve at room temperature.
  • Nice with a dollop of crème fraiche (in my recipes) or whipped cream.

Nutrition Facts : Calories 295.6, Fat 16.1, SaturatedFat 5.6, Cholesterol 36.4, Sodium 148.7, Carbohydrate 35.5, Fiber 3.6, Sugar 20.2, Protein 3.7

ALMOND APPLE CREAM CHEESE TART



Almond Apple Cream Cheese Tart image

I love all the flavors in this tart - it's a wonderful something different on the holiday dessert table. Recipe is from Odense.

Provided by Pinay0618

Categories     Dessert

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

1 pie crust, to fit a 9-inch pan
1 (7 ounce) box odense almond paste
8 ounces cream cheese, room temperature
1/4 cup sugar
1 large egg
1/2 teaspoon grated lemon rind
1 pinch salt
2 tart apples, peeled, cored and cut into thin slices
1/4 cup brown sugar
1/2 teaspoon cinnamon
3 tablespoons apricot jam

Steps:

  • Preheat oven to 375°F.
  • Roll out pie crust to a line tart pan, carefully pressing into corners and up sides.
  • Between two sheets of wax paper, roll the Almond Paste into a 9-10 inch circle.
  • Lay the Almond Paste circle over the pie shell and gently press into it. With knife, remove any excess pie shell or Almond Paste from edge of tart pan, making it even.
  • Beat cream cheese, sugar, egg, lemon rind and salt until light and fluffy, and spoon evenly onto crust.
  • In a bowl, toss together the sliced apples, brown sugar, and cinnamon. Layer apple slices over cream cheese mixture.
  • Bake for 40-45 minutes or until cream cheese is set and slightly puffed. Set pan on wire rack to cool.
  • In a microwave or small saucepan, melt apricot jam with one tablespoon water. Brush apples for a shiny beautiful glaze. Unmold when cool. Serve room temperature or chilled.

Nutrition Facts : Calories 433, Fat 25.2, SaturatedFat 8.2, Cholesterol 54.5, Sodium 244.1, Carbohydrate 48.3, Fiber 3.3, Sugar 31.4, Protein 6.4

APPLE TART WITH ALMOND TOPPING IN A GLUTEN-FREE SHELL



APPLE TART WITH ALMOND TOPPING IN A GLUTEN-FREE SHELL image

Categories     Dessert     Thanksgiving     Wheat/Gluten-Free     Apple     Fall

Yield 8-10 People

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 (or other pastry of your choice), fully baked

Steps:

  • 1. Preheat the oven to 350 degrees. Toss the apples with the lemon juice in a medium bowl. Line a sheet pan with parchment. 2. 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. 3. Spread the cooled apples evenly over the pre-baked tart shell. 4. 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. 5. 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. Nutritional information per serving (8 servings): 322 calories; 16 grams fat; 7 grams saturated fat; 2 grams polyunsaturated fat; 5 grams monounsaturated fat; 41 milligrams cholesterol; 41 grams carbohydrates; 4 grams dietary fiber; 169 milligrams sodium; 6 grams protein Nutritional information per serving (10 servings): 257 calories; 13 grams fat; 6 grams saturated fat; 1 gram polyunsaturated fat; 4 grams monounsaturated fat; 33 milligrams cholesterol; 32 grams carbohydrates; 4 grams dietary fiber; 135 milligrams sodium; 5 grams protein

CRISPY BRAEBURN APPLE AND ALMOND SHEET TART



Crispy Braeburn Apple and Almond Sheet Tart image

This French-style tart deserves a sophisticated apple. Our top pick is the Braeburn, which is crisp and sweet-tart with a fruity, almost perfumed flavor. It's a perfect match for the delicate almond filling. The Gala apple makes a nice alternative.

Provided by Dorie Greenspan

Categories     Dessert     Bake     High Fiber     Apple     Almond     Fall     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield 8-10 servings

Number Of Ingredients 14

Almond cream:
1 1/4 cups almond flour or almond meal*
1/4 cup sugar
1 large egg
1/2 teaspoon vanilla extract
1/8 teaspoon salt
1/4 cup plus 1 tablespoon heavy whipping cream
Crust:
8 sheets fresh phyllo pastry or frozen, thawed (each about 14x9 inches)
1/4 cup (1/2 stick) unsalted butter, melted
2 1/2 tablespoons (about) sugar
3 medium Braeburn or Gala apples (about 20 ounces total), peeled, halved, cored, each half cut into 1/8-inch-thick slices
1/2 cup apricot preserves
3 tablespoons water

Steps:

  • For almond cream:
  • Whisk almond flour and sugar in medium bowl. Whisk egg, vanilla, and salt in another medium bowl. Whisk half of almond mixture into egg mixture. Whisk in whipping cream, then remaining almond mixture. Press plastic wrap directly onto surface of almond cream, then cover with foil and chill at least 4 hours. DO AHEAD: Can be made 2 days ahead. Keep chilled.
  • For crust:
  • Position rack in center of oven and preheat to 350°F. Line rimmed baking sheet with parchment paper or silicone baking mat. Place stack of phyllo sheets on work surface and cover with plastic wrap, then damp kitchen towel to prevent drying. Transfer 1 phyllo sheet to prepared baking sheet (keep remaining phyllo covered). Brush phyllo sheet lightly with some of melted butter, then sprinkle evenly with scant 1 teaspoon sugar. Top with second phyllo sheet; brush with melted butter and sprinkle with scant 1 teaspoon sugar. Repeat with remaining 6 phyllo sheets, melted butter, and sugar.
  • Spoon almond cream in dollops atop phyllo, then carefully spread evenly over, leaving 1/2-inch plain border on all sides. Using palm of hand, fan out 7 apple slices, side by side and slightly overlapping, on work surface. Using spatula, transfer fanned-out apple slices to corner of 1 short side of phyllo. Repeat fanning out 7 apple slices at a time, arranging in 2 to 3 lengthwise rows atop almond cream, spacing close together.
  • Bake tart until apples are tender, almond cream is set, and crust is golden and crisp, about 40 minutes. Transfer baking sheet with tart to rack. Carefully run metal spatula under tart to loosen from sheet.
  • Combine preserves and 3 tablespoons water in heavy small saucepan. Bring to simmer over medium heat, stirring to loosen. Brush preserves over apples and tart crust. Using 2 large metal spatulas, transfer tart to platter and serve warm or at room temperature.
  • Sometimes labeled "ground almonds"; available at specialty foods stores and natural foods stores.

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

APPLE ALMOND TART WITH GINGERED STREUSEL TOPPING



Apple Almond Tart With Gingered Streusel Topping image

Provided by Amanda Hesser

Categories     dessert

Time 1h10m

Yield 6 servings

Number Of Ingredients 10

5 tablespoons butter
Sugar
5 golden delicious apples, peeled, cored and quartered
12 thin slices peeled ginger
1 1/2 cups plus 2 tablespoons flour
3/4 teaspoon salt
1/2 cup vegetable oil
2 tablespoons milk
1/2 teaspoon almond extract
2 tablespoons minced crystallized ginger

Steps:

  • Preheat oven to 425 degrees. Place a large nonstick sauté pan over medium-high heat. Add 3 tablespoons butter (keep remaining butter cool) and 2 tablespoons sugar. When mixture starts to darken, add apples and ginger slices, and toss to coat. Sauté until apples begin to color lightly and juice has cooked down to a sauce, about 10 minutes. Remove from heat, and let cool.
  • In an 9-inch round straight-sided nonstick or glass cake pan, combine 1 1/2 cups flour, 1/2 teaspoon salt and 1 teaspoon sugar. Gently mix ingredients with fingers and make a well in center. In a small bowl, whisk together oil, milk and almond extract. Pour oil mixture into well, and mix with a fork just enough to dampen. Using your fingertips, pat out dough so it covers bottom of pan and comes up sides about 1/2 inch (pastry should be about 1/8 inch thick). Place in refrigerator until needed.
  • Make streusel topping: In a small bowl, combine 3/4 cup sugar, 2 tablespoons flour, 1/4 teaspoon salt and crystallized ginger. Cut in remaining 2 tablespoons cold butter.
  • Lay apples in a fanned circle in pastry-lined pan. Tuck in slices of ginger so they do not burn. Pour over any excess juices, and sprinkle streusel over top. Bake until slightly browned, about 40 minutes. Serve warm or at room temperature.

Nutrition Facts : @context http, Calories 486, UnsaturatedFat 20 grams, Carbohydrate 53 grams, Fat 29 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 303 milligrams, Sugar 21 grams, TransFat 1 gram

ALMOND APPLE TART



Almond Apple Tart image

This recipe is from Nathan Lyon's series, "Lyon in the Kitchen". Love it. It's a great and quick dessert. I usually slice the puff pastry diagonally to make baking more even and serving easier. The original recipe calls for crème fraiche and lemon zest topping, but I have drizzled caramel sauce on top or added a scoop of ice cream.

Provided by Seriana

Categories     Tarts

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 9

1 sheet puff pastry, thawed according to instructions
1 apple, cored and sliced thin
1/4 cup butter, room temperature
1/4 cup sugar
1/2 cup ground almonds
1 egg
1/2 teaspoon cornstarch
1 teaspoon cinnamon
splash vanilla extract

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.

Nutrition Facts : Calories 1191.2, Fat 84.4, SaturatedFat 28.1, Cholesterol 166.8, Sodium 505, Carbohydrate 96.2, Fiber 6.9, Sugar 34.4, Protein 17.6

APPLE ALMOND TART



Apple Almond Tart image

Found in an online search and posted b/c it looks darn tasty and I want to be able to find the recipe next time I need to make a dessert! Recipe from: Stephanie Jaworski/Joy of Baking

Provided by Impera_Magna

Categories     Dessert

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 11

1 cup all-purpose flour (140 grams)
1/3 cup confectioners' sugar (powdered or icing, 35 grams)
1/2 cup cold unsalted butter, cut into small pieces (1 stick, 113 grams)
8 ounces cream cheese, at room temperature (227 grams)
1/4 cup granulated sugar (50 grams)
1 large egg
1/2 teaspoon pure vanilla extract
1/3 cup granulated sugar (66 grams)
1/2 teaspoon ground cinnamon (2 grams)
4 cups granny smith apples, peeled and cut into 1/4 inch slices (about 3-4 large apples)
1/3 cup sliced almonds (35 grams)

Steps:

  • Preheat oven to 450 degrees F (230 degrees C) and place rack in center of oven.
  • Grease (or spray with Pam) a 9 inch (22 cm) springform pan.
  • Crust:
  • In the bowl of your food processor place the flour and sugar. Pulse to blend together.
  • Add butter and pulse until dough just begins to come together.
  • Pat the dough onto the bottom and one inch (2.5 cm) up the sides of the pan.
  • Cover with plastic wrap and place in refrigerator while you make the filling.
  • Filling:
  • In a food processor process the cream cheese until smooth.
  • Add the sugar and mix well.
  • Blend in the egg and vanilla extract and process until smooth.
  • Remove the crust from the fridge and pour in the filling.
  • Return to refrigerator while you prepare the topping.
  • Topping:
  • Combine the sugar and cinnamon in a large bowl.
  • Toss the sliced apples in the sugar mixture.
  • Spoon the apples evenly over the cream cheese layer and sprinkle with almonds.
  • Place the springform pan on a larger baking sheet to catch the drips.
  • Bake at 450 degrees F (230 degrees C) for 10 minutes.
  • Reduce heat to 400 degrees F (205 degrees C) and bake for 25 to 30 minutes until golden brown (apples are soft when pierced with a fork), and filling is almost set.
  • Remove from oven and place on wire rack to cool.
  • Sprinkle with confectioners sugar and serve at room temperature.
  • If there are leftovers cover with plastic wrap and refrigerate.

Nutrition Facts : Calories 398.3, Fat 24.2, SaturatedFat 13.9, Cholesterol 88.1, Sodium 95.3, Carbohydrate 41.8, Fiber 2.5, Sugar 26.3, Protein 5.6

Almond Apple Tart Recipes

Almond apple tart is a delicious dessert that combines the sweetness of apples with the nuttiness of almond paste. It's a heavenly combination that leaves your taste buds wanting more. This tart is perfect for entertaining guests or serving as a special treat for yourself. In this article, we will explore the almond apple tart recipe and the various ingredients that make it a delicious treat.

Ingredients

Dough
The dough is an important component of the tart. It serves as the foundation for the filling and needs to be light and flaky. The ingredients for the dough are as follows:
  • 1 cup of flour
  • 1/4 cup of sugar
  • 1/4 tsp of salt
  • 1/2 cup unsalted butter, frozen and grated
  • 3-4 tbsp of ice-cold water
Filling
The filling for the almond apple tart is made with a combination of sliced apples and almond paste. The filling ingredients are as follows:
  • 4 large apples, peeled and thinly sliced
  • 1/2 cup almond paste
  • 3 tbsp of sugar
  • 1 tsp of cinnamon
  • 1 tbsp of flour
Topping
The topping for the almond apple tart is made with a combination of almonds, sugar, and butter. The ingredients for the topping are:
  • 1/2 cup of sliced almonds
  • 1/4 cup of sugar
  • 1/4 cup of unsalted butter

Instructions

Dough
1. In a large mixing bowl, combine the flour, sugar, and salt. 2. Add the frozen and grated unsalted butter and mix until crumbly. 3. Add the ice-cold water, a tablespoon at a time until the dough comes together. 4. Knead it for a few minutes on a floured surface until it's smooth. 5. Roll the dough out into a circle, and then transfer it to a greased tart pan. 6. Preheat the oven to 375 degrees F.
Filling
1. In a small bowl, mix the almond paste, sugar, and cinnamon together. 2. In a separate bowl, toss the sliced apples with flour until coated. 3. Spread the almond paste mixture onto the tart base. 4. Arrange the coated apple slices on top of the almond paste.
Topping
1. In a small pan, melt the butter. 2. Add the sugar and sliced almonds to the pan. 3. Stir until the almonds are coated with the butter and sugar mixture. 4. Sprinkle the almond and sugar mixture on top of the apples.

Baking

1. Bake the almond apple tart in a preheated oven at 375 degrees F for approximately 35-40 minutes until the filling is caramelized and the crust is golden brown. 2. Remove from the oven and let cool for a few minutes before cutting and serving.
Serving Suggestions
Almond apple tart is delicious served warm or cold. You can serve it with a scoop of vanilla ice cream or whipped cream for a decadent treat. It's perfect for a special occasion or as a tasty dessert for any day of the week.

Conclusion

Almond apple tart is a delicious dessert that combines the sweetness of apples with the nuttiness of almond paste. With a flaky crust and caramelized filling, this tart is perfect for any occasion. By following this recipe, you can create a delectable treat that will satisfy your cravings and impress your guests.
Almond apple tart recipes are some of the most delicious treats that one can ever make. Making almond apple tarts is not only easy but also a fun-filled experience. For those who are new to this recipe, it can be quite daunting, but with the right tips, anyone can make it. In this article, we provide valuable tips to help you make the perfect almond apple tart.

Tip 1: Use Fresh Apples

One of the most important tips when making an almond apple tart is using fresh apples. Fresh apples are not only tasty but also firm, which is essential when making the tart. Apples that are old or not fresh tend to be soft, making it difficult to cut them into perfect pieces. Furthermore, fresh apples will make your tart more flavorful.

Tip 2: Use the Right Apples

When making an almond apple tart, it is crucial to use apples that are ideal for baking. The best apples for baking are those that are firm and hold their shape even after they are cooked. Some of the best apples for baking include Honeycrisp, Granny Smith, and Braeburn.

Tip 3: Use Quality Butter

Butter is an integral part of any tart recipe, and using quality butter is crucial if you want to make the perfect almond apple tart. High-quality butter has a higher fat content and is free of additives and preservatives that can alter its flavor. Using quality butter will make your almond apple tart more flavorful and rich.

Tip 4: Use Almond Flour

One ingredient that sets the almond apple tart apart from other tarts is the use of almond flour. Almond flour is made from blanched almonds that have been ground into a fine powder. Using almond flour in your tart recipe will give your tart a unique flavor as well as a light, airy texture.

Tip 5: Chill the Dough

When making the tart dough, it is crucial to chill the dough before rolling it out. Chilling the dough allows the gluten in the flour to relax, making it easier to roll out the dough without it cracking. Furthermore, chilling the dough helps the butter solidify, which is essential in creating flaky, buttery crusts.

Tip 6: Preheat the Oven

Preheating the oven is a vital step in making an almond apple tart. It ensures that the oven has reached the right temperature before you put your tart in to bake. Preheating the oven in advance is essential to achieve even browning on the crust and to ensure that the tart cooks evenly.

Tip 7: Use a Tart Pan

Using a tart pan is essential when making an almond apple tart. A tart pan has a fluted edge and a removable bottom, which makes it easier to remove the tart when it is done. When shopping for a tart pan, look for one that is at least two inches deep to ensure that your tart has enough space to hold all the filling.

Tip 8: Use a Pastry Brush

A pastry brush is an essential tool when making an almond apple tart. It is used to brush the egg wash on the crust, which gives the tart a shiny, golden brown appearance. In addition, a pastry brush is also handy when brushing melted butter on the apples to ensure that they are evenly coated.

Tip 9: Add Flavorful Spices

Adding flavorful spices is an excellent way to enhance the taste of your almond apple tart. Cinnamon, nutmeg, and allspice are some of the most popular spices used in this recipe. These spices not only give the tart more flavor but also add warmth and depth to the taste.

Tip 10: Serve with Whipped Cream or Ice Cream

An almond apple tart tastes great on its own, but serving it with whipped cream or ice cream takes it to a whole new level. Whipped cream is light and airy and pairs perfectly with the tart's rich flavor. Alternatively, ice cream, especially vanilla ice cream, provides a perfect contrast to the tart's warm, buttery crust, making it a delightful treat that everyone will love.
Conclusion
Making an almond apple tart is an enjoyable experience, and with the right tips, anyone can make one. Using fresh apples, quality butter, chilling the dough, preheating the oven, and using a tart pan are essential steps in making the perfect tart. Adding flavorful spices, serving it with whipped cream or ice cream, and using a pastry brush are additional tips that will make your almond apple tart even more delicious. With these tips, you are guaranteed to create an almond apple tart that is a hit every time you make it.

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