Traditional French Almond Tart Food

TRADITIONAL FRENCH ALMOND TART

Steps:

• Preheat the oven to 180°C.
• First, roll pastry out on a lightly floured surface and using a 20 cm diameter pastry dish or circle dish as a template, cut 2 discs of pastry (1x 18cm , 1x 20cm). If possible, one larger of 1-2 cm diameter than the second to place over the mixture later. Place them on a baking tray lined with parchment paper and transfer in the fridge until required.
• Next, prepare the almond cream, mix the icing sugar, ground almonds, corn flour and butter together until light and creamy. Using a wooden spoon, combine the eggs, and rum until smooth and well combined. Transfer in a piping bag and Allow to set in the fridge for 20-30 minutes if possible.
• Once set, remove the almond mixture and pastry from the fridge.
• Place the smallest pastry disc on a baking tray lined with parchment paper.
• Pipe or spoon the almond cream into the centre of the pastry base, leaving approximately 2 cm around the edge. Brush the edges with some egg wash.
• Then, carefully, line the second layer of pastry over the almond mixture. Create a small hold in the center to let steam escape while baking.
• Gently press the edges to seal fully. Using a knife, press the pastry vertically to create a design all around the tart. If possible, again, Place in the fridge for 20 minutes to set.
• Once ready to bake, remove from the fridge and brush the pastry with egg wash.
• With the back of a knife, draw curves going from the middle of the pie to the edge. Place the tart in the oven and bake for 35 to 45 minutes, until cooked through and golden.
• Remove from the oven and brush with some cooled syrup or sprinkle with icing sugar. Transfer onto a rack and allow to cool for a few minutes.
• Serve warm or at room temperature.

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.)