This Apple Almond Tart is a wonderful dessert. It is very similar to a Bakewell Tart but with some sliced apple as well. It is from a recipe on Robinhood.ca which is a company that makes flour and has lots of recipes on the site. This particular one was suggested by my sister Margaret who lives in Canada and uses that flour.
For such a delicious tart it is actually very easy to make. In fact in can be in the oven, baking, within 40 minutes. It does take about an hour to bake, but then you have a wonderful tart. It is so full of flavours and textures.
The tart crust is buttery and tender. The almond filling is moist but fully baked through. Then there is a layer of raspberry jam, offering a sweet tartness too. To finish the tart it has a layer of apple, some more jam and then flaked almonds. All those flavours and textures come together to create a perfect dessert. It can be served warm or cold and with cream or ice-cream, if desired.
Three Stages
So, as you may already realise from the description above, there are three separate elements to the tart. The pastry, the filling, and then the topping. It is simple to make the pastry. I used my immersion blender processor, but it can be made by hand too. Then use the pastry to line a 9 inch/ 23 cm tart pan.
The filling is easy to make too. Cream the butter and sugar and add the eggs and extracts and then the ground almonds. The spread raspberry jam over the pastry and cover it with the almond filling.
Then layer slices of apple over the filling. Drizzle some warmed jam over the slices and cover with flaked almonds.
All that it left to do is the bake the tart, cool it and eat it.
My Bake
I baked my tart for an hour. 15 minutes at 200C/400F and then 45 minutes at 180C/350F. It baked very well, but the pastry was browning too quickly. So I simply covered the tart, loosely, with some aluminium foil. That worked well. However, depending on how hot individual ovens run, it might be good to simply bake at the lower temperature for an hour and then check to see it it needs a little longer.
I cooled the tart for 15 minutes before carefully removing it from the tart pan. Then I allowed it to cool on a wire rack.
Then it was time to taste it. What a treat that was for the senses. It was such a wonderful combination of flavours and textures. Every element was easily indentifiable. The buttery pastry, the almond, frangipane, filling and then the jam and apple with a little added crunch from the flaked almonds.
All together this is a very good dessert indeed.
Another fine dessert is Apple & Sultana Tart or Pie
Apple Almond Tart – A Perfect Dessert
Course: Desserts, Pies, TartsDifficulty: Medium8
servings44
minutes1
hour6
minutesIngredients
- Pastry
160g(1 cup + 1 tbsp, based on scooping packed flour into a 250ml cup) plain flour
50g(1/4 cup)caster sugar
113g(1/2 cup) unsalted butter, cold and cubed
1 medium egg yolk(large in USA)
30ml(2 tbsp) cold water
1.5g(1/4 tsp) salt
- Filling
150g(1 1/2 cups) ground almonds
113g(1/2 cup) softened unsalted butter
100g(1/2 cup) caster sugar
2 medium eggs(large in USA)
5ml(1 tsp) vanilla extract
1.5ml(1/4 tsp) almond extract
pinch of salt
45ml(3 tbsp) seedless raspberry jam
- Topping
2 large or 3 small apples, peeled and sliced thinly
45ml(3 tbsp) raspberry jam, warmed and stirred to allow it to be drizzled
28g(1/4 cup) flaked almonds
Directions
- In the bowl of a food processor place the flour, sugar, salt and butter.
- Pulse those together until the mixture is like coarse sand.
- Add the egg yolk and most of the cold water and process until the mixture clumps together to form a dough. Use the remaining water if needed.
- Tip the dough out and squeeze it together to form a ball.
- Roll the dough out, on a floured work surface to a diameter of 12 inches/30 cm.( rolled mine on plastic wrap to make transferring easy).
- Transfer to a 9 inch/ 23cm tart pan with a removable base(or you can use a springform pan of the same size).
- Press the dough gently against the sides, and over the base.
- Chill the pan in the fridge until needed.
- Preheat the oven to 200C/400F.
- Place the butter and sugar for the filling into a large bowl. Cream them together until light and fluffy.
- Add the vanilla extract, almond extract and salt.
- Add the eggs, one at a time and beat together until fully combined.
- Tip the ground almonds over the top and mix until fully combined.
- Remove the tart pan from the fridge and spoon in 45 ml of raspberry jam, spreading it all over the base.
- Spoon the almond filling on the top of the jam and spread evenly over the surface.
- Place apple slices onto the filling until it is completely covered.
- Drizzle the warmed raspberry jam over the apples.
- Sprinkle the flaked almonds all over the surface.
- Place the pan into the oven and bake for 15 minutes.
- After 15 minutes reduce the oven temperature to 180C/350F and bake for a further 45 to 50 minutes(I did 45), until the tart is cooked right through. If the top and the pastry it browning too quickly cover it, loosely, with some aluminium foil.
- Remove the tart from the oven and allow it to cool for at least 15 minutes in the pan before carefully transferring to a wire rack to cool completely.