This apple tart is a blend of two favorites: my mom’s flawless Mürbteig crust and a classic almond cream filling from the Cordon Bleu cookbook. It's a bit like an apple frangipane tart with a twist. The result is a beautifully balanced tart with a buttery, tender base, a delicate layer of almond cream, and thinly sliced apples (or pears) arranged on top. Finished with a light glaze of apricot jam or quince jelly, it’s elegant enough for guests but feels like home.
Ingredients
Tart Crust- 200 g flour
- 125 g butter
- 70 g sugar
- 1 egg
- 1/4 teaspoon salt
- 1/4 cup confectrioners’ sugar
- 2 tablespoons unsalted butter, softened
- 1 teaspoon vanilla extract
- 1 egg yolk
- 1/4 cup ground almonds
- 2 – 3 apples
- juice of 1 lemon
- Apricot jam or quince jelly, to glaze
Instructions
Preheat oven to 350°F.
Combine 5 first ingredients into a dough. Roll out and spread into greased tarte form. Bake the unfilled shell for 15 minutes.
To make alomnd cream, beat together the confectioners’ sugar, butter and vanilla until light and creamy. Add the egg yolk and beat well, then add the ground almonds. Spread the mixture in an even layer over the cooled pastry shell.
Peel, quarter and core the apples, then sprinkle them with lemon juice. Thinly slice the apples and arrange in overlapping circles over the layer of almond cream.
Bake for another 20 – 25 minutes, or until the apples are cooked. Place on wire rack to cool.
When the tart has cooled a bit, plase some apricot jam or quince jelly in the microwave to heat a bit. Once easily spreadable, lightly dab the surface of the tart with it to give the apples a nice shine.