Apple tart
If you’re on the hunt for a delicious fall dessert that combines tender apples, and a perfectly buttery crust, then this Apple Tart with almond cream filling is the perfect choice. Not only is it a showstopper on any dessert table, but the flavors are a cozy blend of warmth and sweetness that everyone loves this time of year.
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Servings: 12 servings
Calories: 203kcal
Equipment
- Digital kitchen scale
- Stand mixer or hand mixer and a large mixing bowls
- 9-inch (23 cm) tart pan
- Rolling Pin
- Rubber spatula
- Plastic wrap
Ingredients
Crust
- 100 g butter unsalted, at room temperature
- 60 g powdered sugar
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 1 egg beaten
- 195 g all-purpose flour
For the almond cream filling
- 90 g butter unsalted butter at room temperature
- 90 g white sugar
- ½ teaspoon vanilla extract
- ½ teaspoon almond extract
- ¼ teaspoon salt
- 1 large egg at room temperature
- 90 g almond flour almond flour
- 30 g all-purpose flour
For the apple filling
- 2 large apples such as Honeycrisp (peeled, cored and sliced into ⅙” (4mm) thick slices)
- 1 tablespoon unsalted butter melted
- 2 teaspoon white sugar
- 1 teaspoon cinnamon
Instructions
For the crust
- In a stand mixer fitted with a paddle attachment (or using a hand mixer and mixing bowl), add the butter, powdered sugar, salt, and vanilla extract. Beat until the mixture is smooth and pale.
- Gradually add the eggs, beating well between each addition.
- Add the flour and mix on low speed until a soft dough forms.
- Flatten the dough into a disc, wrap it in plastic wrap, and refrigerate until firm but still pliable for rolling.
- When chilled, place the dough on a floured surface and roll it into a 12” (30cm) circle.
- Transfer the dough into a tart pan, pressing gently into the corners and edges without stretching. Trim any overhanging dough with a sharp knife for clean edges.
- Freeze the pan for 30-60 minutes while preheating the oven to 400°F (205°C).
- Once frozen, line the crust with parchment paper or aluminum foil and fill it with pie weights, dried beans, or rice.
- Bake for 15 minutes, then remove the weights and allow the crust to cool while preparing the filling.
- Reduce the oven temperature to 350°F (175°C).
For the almond cream filling
- In a stand mixer fitted with a paddle attachment (or using a hand mixer and mixing bowl), add the butter, sugar, vanilla extract, almond extract, and salt. Beat until pale and fluffy.
- Add the egg and mix until well combined.
- Add the almond flour and all-purpose flour, mixing until fully incorporated.
Assembling and baking
- Once the crust is at room temperature, spread an even layer of almond cream on the bottom.
- Arrange the apple slices on top of the almond cream without pressing too hard into the cream.
- Brush the tops of the apples with the melted butter.
- Mix the sugar and cinnamon, then sprinkle over the apples.
- Bake the tart for 45-50 minutes, or until the apples are soft, fully cooked, and the frangipane has puffed up and turned golden brown.
- Allow the tart to cool in the pan until just slightly warm before slicing and serving.
Video
Notes
Store any leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
Nutrition Facts
Apple tart
Serving Size
1 serving
Amount per Serving
Calories
203
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Trans Fat
0.05
g
Polyunsaturated Fat
0.3
g
Monounsaturated Fat
1
g
Cholesterol
32
mg
11
%
Sodium
499
mg
22
%
Potassium
85
mg
2
%
Carbohydrates
32
g
11
%
Fiber
2
g
8
%
Sugar
9
g
10
%
Protein
5
g
10
%
Vitamin A
111
IU
2
%
Vitamin C
1
mg
1
%
Calcium
43
mg
4
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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