Easy French Apple Tart with Almond Cream
Ingredients
Shortcrust pastry
- 220 g all-purpose flour (Type 405)
- 80 g sugar
- 1 pinch salt
- 150 g butter
- 2 tablespoons cold water
- butter for the pan
Almond cream
- 120 g soft butter
- 80 g sugar
- 1 pinch salt
- 2 large eggs
- 150 g ground almonds without skin
Additional
- 5-6 medium tart apples (about 1 kg)
- apricot jam, optional
- sliced almonds, optional
Preparation
Mix flour, sugar, and salt in a bowl
Add butter pieces and cold water, then knead quickly to form a dough
Wrap the dough in foil and chill for 30 minutes
Beat soft butter with sugar and salt until foamy
Add eggs one by one, mixing well after each addition
Stir in ground almonds to form the almond cream
Grease the bottom of a 28 cm tart pan
Roll out the chilled pastry thinly and line the pan
Trim excess dough from the edges
Prick the pastry base several times with a fork
Preheat oven to 200°C top/bottom heat (180°C convection)
Spread the almond cream over the pastry base and smooth the surface
Peel apples, quarter, and remove the core
Slice each apple quarter very thinly
Fan out the sliced apple quarters in your hand
Arrange the fanned apple slices on the tart
Bake in the lower third of the oven for 30-35 minutes
Let the tart cool slightly
Optionally, boil apricot jam and brush over the cooled tart
Garnish with roasted sliced almonds
Notes
This tart yields about 14 servings
