ALMOND & APPLE TART
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
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
SUPER APPLE AND ALMOND TART FROM BRENDAN LYNCH
Delicious open apple and almond tart is a classic bake. Warm or cold it always pleases. See how easy it is to make with this recipe from Bendan Lynch.
Provided by Elaine Lemm
Categories Pie
Time 1h45m
Yield 10
Number Of Ingredients 20
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.
APPLE ALMOND TART
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
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
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.)
APPLE-ALMOND TART
Make and share this Apple-Almond Tart recipe from Food.com.
Provided by Hey Jude
Categories Tarts
Time 1h15m
Yield 8-9 serving(s)
Number Of Ingredients 10
Steps:
- In a 325° oven, in a pie pan, bake almonds until golden, about 8 minutes, stirring occasionally. Let cool.
- In a food processor or bowl, mix flour and 1 T. sugar. Add 1/2 cup butter, cut into pieces (reserve remaining 1/4 cup butter for step #3). Whirl or rub with your fingers until mixture forms fine crumbs. Add 1 egg yolk; whirl or mix with a fork until dough holds together. Pat into a smooth ball, then firmly press dough over bottom and up sides of a 9-inch tart pan with removable rim.
- In food processor (same one, no need to wash), whirl almonds and 1 cup sugar until nuts are finely ground. Add remaining butter and the whole eggs; whirl until smooth.
- Peel and core apples; slice 1/8-inch thick. Overlap slices neatly in dough-lined pan. Pour nut mixture over fruit.
- Bake in a 325° oven until crust is browned and apples are tender when pierced, 50 to 60 minutes.
- In a 6 to 8-inch frying pan over medium heat, stir jam until melted; add liqueur. Spoon warm jam evenly over hot tart. Return to oven and bake until jam bubbles slightly, 3 to 5 minutes.
- Let tart cool on a rack at least 30 minutes; remove pan rim. Serve warm or cooled off.
Nutrition Facts : Calories 436, Fat 23.4, SaturatedFat 12, Cholesterol 151.3, Sodium 153.7, Carbohydrate 52.6, Fiber 2.2, Sugar 33.4, Protein 6.5
CRISPY BRAEBURN APPLE AND ALMOND SHEET TART
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
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.
More about "apple almond tart food"
APPLE TART WITH ALMOND CREAM RECIPE - FOOD & WINE
From foodandwine.com
4/5 (42)Total Time 3 hrsServings 1
- Preheat the oven to 400°. In a mini processor, pulse 3/4 cup of the almonds until finely ground. Transfer to a medium bowl. Pulse the remaining 1/4 cup of almonds, until coarsely chopped. Transfer to the bowl, add the granulated sugar, flour and salt and toss gently to combine.
- In another bowl, using a handheld mixer, beat the 4 tablespoons of butter until creamy. Add the almond mixture and beat until blended. Add the eggs one at a time, beating well after each addition. Beat in the rum.
- Spread the almond filling in the Baked Pastry Shell. Arrange the apple slices on top in concentric circles. Brush the apple slices with the melted butter and sprinkle with the brown sugar.
- Bake the tart for 1 hour, until the filling is set and the apples are browned and tender. Transfer the tart to a rack and let cool slightly. Remove the ring and serve the tart warm or at room temperature.
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