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Apple Tart
Ingredients
At a glance
Cuisine
Main Ingredient
Cooking Method
Difficulty Level
Tidings Eats
Mixology
Serves
8
Tart Pastry
1-1/4 cups all-purpose flour
1 tsp sugar
1/2 tsp salt
1/2 cup butter, chilled and cut into small pieces
2 Tbsp ice water, or as needed
Filling
3 large Golden Delicious apples, peeled, halved and cored
1 cup Calvados (apple-flavoured liqueur)
1 cup sugar
1/4 tsp salt
1 cup whole natural almonds, toasted and finely ground
1/8 tsp almond extract
5 Tbsp butter, at room temperature
1 large egg
2 Tbsp 35% cream
Method/Steps
Tart Pastry
1. In a food processor, combine the flour, sugar and salt and pulse 4 times. Add the butter and pulse 10 or 12 times until the mixture is the size of small peas. Add the ice water and pulse again just until absorbed.
2. Press a bit of the dough together. If it will not hold, add 1-2 tsps more ice water and pulse again. Press into a ball; it will be crumbly. Place between 2 sheets of plastic wrap and press down to make a disk about 1 inch thick. Refrigerate for 24 hours.
3. Preheat the oven to 400°F. Have ready a 9-1/2 inch tart pan with a removable bottom. With the dough still between the sheets of plastic wrap, roll it out into a round 12 to 13 inches in diameter and 1/4 inch thick. Return it to the refrigerator and chill for 10 minutes.
4. Remove the plastic wrap and press the dough round into the tart pan. Trim off the overhang. Line the shell with aluminum foil and fill with pie weights. Bake until the edges are pale gold, about 15 minutes. Remove from the oven and remove the weights and foil. Prick the bottom with a fork, return to the oven, reduce the heat to 350°F and bake until the bottom is pale gold, 5-10 minutes longer. Let cool on a wire rack.
Filling
1. In a saucepan, combine the apples, Calvados, 1/2 cup of the sugar, the salt and water just to cover. Bring to a boil over medium heat and cook, stirring to dissolve the sugar, for 10 minutes. Remove from the heat and let the apples cool in the liquid for 30 minutes.
2. In a bowl, stir together the almonds, the remaining 1/2 cup sugar, and the almond extract. In another bowl, using an electric mixer, beat together the butter and egg until fluffy. Gently mix in the cream and stir in the almond-sugar mixture.
3. Remove the apples from the poaching liquid, reserving the liquid, and slice 1/4 inch thick. Pour the cream mixture into the tart shell. Top with the apple slices in concentric circles.
4. Bake until a toothpick inserted into the centre comes out clean, about 30 minutes. Let cool on a wire rack. Boil the poaching liquid over high heat until reduced to 1/4 cup, and then brush over the tart. Let cool for at least 30 minutes, sprinkle with cinnamon, if using, and serve with ice cream.