Almond apple tart

 

Ingredients:

Sweet shortcrust pastry (Pierre Hermé style):
250g flour,
75g icing sugar,
140g butter,
25g ground almonds,
2g salt,
1 egg.
Almond cream:
100g butter,
100g caster sugar,
100g ground almonds,
2 eggs.1 tbsp cornstarch (cornflour)

Filling:
4 to 5 apples (depending on their size)
15 g vanilla sugar or brown sugar
20 g cold butter, cut into small pieces
Preparation Steps

Read more on the next page. 1. Prepare the dough.
Make the shortcrust pastry and then let it rest in the refrigerator.  

2. Almond Cream:
Soften the butter with the sugar until it has a creamy consistency. Add the eggs one at a time, then the almond flour and cornstarch. Whisk until smooth.

3. Prepare the apples.
Preheat the oven to 170°C.
Peel and slice the apples thinly.

4. Line the mold.
Roll out the dough to a thickness of 3 mm, line a lightly buttered 24 cm ring or mold. Prick the base with a fork.

5. Assembly
Spread the almond cream in the tart base. Arrange the apple slices in a rosette pattern. Sprinkle with vanilla sugar and dot with small cubes of butter.

6. Baking:
Bake for 35 minutes, until golden brown.
Let cool on a wire rack before servingTips & Variations

: Apples: Choose firm, slightly tart varieties (Golden Delicious, Reinette, Pink Lady).
Pear version: Replace the apples with pears for a Bourdaloue tart.
Finishing touch: Glaze with a little apricot jelly as soon as it comes out of the oven for a glossy effect.
FAQ:
My pastry shrinks during baking: Let it rest in the refrigerator before baking.

Can I prepare the pie in advance? Yes, baked in the morning, it remains excellent in the evening.

Can the pie be frozen? Yes, preferably already cooked, then reheated in the oven.

In conclusion,
this apple almond tart is a refined dessert, both meltingly soft and crunchy, that always makes a great impression on a festive table. A must-try for family meals or dinners with friends!