Recipes · Cakes & pastries
Apple Tart with Almond Cream
AI-written · not yet kitchen-tested
A shortcrust base topped with a cream of butter, sugar, eggs and almonds, and fanned apple slices. The almond cream rises as it bakes and wraps around the apples.
Apple Tart with Almond Cream
This recipe was written with AI assistance and has not yet been kitchen-tested. Check quantities and times as you cook, and follow safe core temperatures for meat, poultry, fish and eggs.
Ingredients
- 200 g (1 1/2 cup) all-purpose flour
- 100 g (1/2 cup) cold butter cubed
- 50 g (1/4 cup) sugar
- 1 egg
- 1 pinch salt
- 100 g (1/2 cup) softened butter
- 100 g (1/2 cup) sugar
- 2 eggs
- 100 g (3.5 oz) ground almonds
- 1 tbsp all-purpose flour
- 1 packet vanilla sugar
- 3 tart apples
- 1 tbsp lemon juice
- 2 tbsp apricot jam for glazing
Method
- Quickly knead the flour, sugar, salt, butter and egg into a smooth dough. Flatten it, wrap it in plastic wrap and chill for 30 minutes.
- Preheat the oven to 350 °F (180 °C) conventional (top and bottom heat), or 325 °F (160 °C) convection. Roll out the dough and line the greased tart pan with it, pressing the dough against the sides, and prick the bottom with a fork. Weigh it down with parchment paper and dried legumes (or pie weights) and blind-bake for 10 minutes.
- For the almond cream, beat the butter and sugar until fluffy, beat in the eggs one at a time, then fold in the almonds, flour and vanilla sugar.
- Peel, halve and core the apples, cut them into thin slices and drizzle with the lemon juice.
- Remove the paper and legumes from the crust. Spread the almond cream over it and press the apple slices into it in a fan pattern.
- Bake for 35 to 40 minutes, until the cream is golden brown and set. Warm the jam and brush it over the warm tart. Let it cool before slicing.
Tip: The apples must be sliced thin, or they stay hard in the tart. About 3 mm (1/8 inch) is right.
Tip: The tart tastes good the next day. Stored in a tin at room temperature, it keeps for two to three days.