Easy Apple Tart With Almond Cream

This apple tarts made with frangipane or almond cream, and apples. It’s delicate, beautiful, and most importantly, delicious. The combination of apples, almonds, and cinnamon creates a warm and delightful dessert. Excellent while still warm from the oven, at room temperature, or even cold.

The tart itself is buttery and crunchy. It is simple to make, and you don’t need a food processor or hand mixer. The key is that the butter is COLD. I cut it into small cubes and keep it in a freezer for 10 minutes which is much simpler to incorporate into the flour mixture.

The almond cream or Frangipane is simple to prepare, and you can make it a day ahead with only a few ingredients. Spread the almond cream over the prebaked pie crust which adds a wonderful flavor, but it also acts as a shield to prevent the apple juices from penetrating into the crust.

I am using a 24cm round and removable pie try or tart pan for making this apple tart. It is one of the staple pieces of equipment in my kitchen. I love them because they give such a beautiful result to my pie and tart.

There are two ways to shape the dough into the tart pan. First, roll out the dough to the desired thickness, and gently press it into the pan, ensuring the edges are well-fitted. Trim any excess dough, and use your fingers to refine the edges, creating a nice, even shape. But I think this method is a bit hard for newbies.

So, I think of another easy way to shape the tart shell on the removable pan. Place the pastry dough on the flat bottom piece of the tart mold. Roll it out to the bottom piece size and return it to the rimmed ring. 

About the type of apples to be chosen for the apple tart. Try to choose the apples with firm texture and you can combine two or three different types of apples. This apple tart is ideal for dessert after dinner or as a tea break treat with a cup of coffee or tea.

 

INGRIDIENTS

(Pastry Dough)

100g COLD butter

1 egg

70g icing sugar

220g plain flour

Frangipane cream (Almond cream)

60g ground almonds

1 tbsp flour

50g white sugar

50g butter, soften

1 large egg

 

Apple Filling

800g firm textured apple

2 - 3 tablespoons (40 grams) granulated white sugar

1/8 teaspoon ground cinnamon (optional)

METHOD 

(Pastry Dough)

1.Cut the butter into a small cube and keep it in the freezer for about 10 minutes. Combine the flour and icing sugar in a bowl. Rub the COLD butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Then add the egg to the mixture, stir until the dough binds together and form the dough into a ball. 

2. Put the pastry dough on the flat bottom piece of the tart mould. Roll it out as the size of the bottom piece. Put it back to the rimmed ring. Press and rotate the dough through your hands, letting it continue stretching out and scatter evenly around the edge of the pan, then press dough into fluted sides of the pan. Press dough until you have an even thickness and the sides are completely covered.

3) Lightly prick the bottom of pastry crust with the tines of a fork, to prevent the dough from puffing up as it bakes. Refrigerator it  for 30 minutes.

ASSEMBLY 

1. To make the frangipane - In the bowl, add all the ingredients, stir until you have a smooth paste, cover, and refrigerate for up to three days.

2. Place the chilled crust on a baking pan. Baked for 10 – 15 minutes at 200°C or until the crust is dry and lightly golden brown.

3. Cut the apples into thin slices. Place it in a large bowl and toss with sugar and ground cinnamon.

4. Spread the frangipane over the prebaked pie crust. Sliced apples are then arranged over the top of frangipane cream and the edges of the pastry, overlapping the slices. Bake the tart for 25 - 30 minutes at 200°C or until the apples are soft but not mushy.