Apple and almond tart

Apple and almond tart is a very versatile fluffy dessert that can be served either for breakfast or as a snack, or even to close a fine dinner.

Apple and almond tart

Apple and almond tart is a creamy, fluffy and very versatile baked dessert. Yet another version of the classic apple pie, this rich and mouth-watering dessert can be served both as a snack and for breakfast, but also as an end-of-meal dessert when accompanied by a scoop of ice cream or vanilla cream.

It is a dough made with eggs, flour, sugar, milk and butter enriched with almond flour. It is then filled before baking with finely sliced apples. To make this tart rise well, it will be a good idea to whisk the yolks of the eggs with the sugar for a long time, and then add the flours and liquid ingredients.

The egg whites will have to be beaten separately until stiff and added to the dough last with gentle movements. In this way, by incorporating air, the tart will swell evenly in baking. Use apples that are not particularly sweet, such as rennet or red delicious apples: in this way, their tart taste will contrast with the sweeter taste of the almonds.

Ingredients for 6 people:

• Eggs 2
• Flour 200 g
• Apples 2
• Peeled almonds 100 g
• Sugar 120 g
• Instant yeast ½ packet
• Butter 80 g
• Milk 120 g
• Sliced almonds as much as needed

Apple and almond tart preparation:

1. Melt butter in warm milk and set aside.
2. Finely whisk the almonds until they become a fine flour.
3. In a bowl, whisk the egg yolks with the sugar until creamy and add the sifted flour, almond meal and baking powder.
4. Stir and add, in a trickle, the milk with the melted butter until the mixture is smooth and without lumps.
5. Whip the egg whites until stiff, add them to the previously prepared mixture in top-to-bottom motions so as not to disassemble them.
6. Peel and finely slice the two apples.
7. Pour half of the mixture into a round baking pan lined with baking paper and spread half of the apples on top. Cover with the remaining mixture and finish with the leftover fruit. Decorate with almond slivers and bake at 180°C for 45 minutes.
8. Take the tart out of the oven and let it cool completely before serving.

➡️ Cinnamon rolls

➡️ Christmas brioche

Apple and almond tart variation

Use a 20-cm-diameter mold to make a taller tart; if you prefer a shallower tart, bake it in a 24-cm-diameter round pan. You can enrich the tart with 50 g chopped dark chocolate.

How to store apple and almond tart

If well stored under a tart bell and in a cool, dry place, this tart will remain as freshly baked for days.