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Almond and Apple Tart

This is a beautiful dessert, both to look at and to eat. A delicate frangipane (almond pastry cream) is tucked between buttery shortcrust pastry and caramelized apples. Use our easy and tried-and-true Pastry Dough or purchase a ready-made crust instead. If the apples don’t brown up enough, simply place the under the broiler for a few seconds to complete the caramelization.

 

Almond and Apple Tart

1 shortcrust pastry case
3⅝ oz. butter (7½ tbs.)
3½ oz. confectioner’s sugar (scant 1 cup), plus more for sprinkling
2 eggs
3½ oz. ground almonds (¾ cup plus 2 tbs.)
¼ cup Calvados or other apple brandy
4 Gala apples

Begin by making the frangipane by creaming the butter and sugar until light and fluffy. Mix in the eggs one at a time, then fold in the almonds and Calvados. Beat for 3 minutes, then chill until needed.

Heat the oven to 325°F. Roll out the pastry and fit into a 9″ fluted tart tin. Trim the edges neatly, then chill for 20 minutes.

Place the tin on a baking sheet and spoon in the frangipane. Peel and core the apples, then thinly slice across the width with a sharp knife or mandolin. Arrange the apples on top of the frangipane. Sprinkle a good amount of confectioner’s sugar over the top and bake for 1 hour 15 minutes, or until the apples are caramelized and the frangipane is cooked. Leave to cool 30 minutes before serving.

 

 

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