Description
A rich, buttery almond tart layered with luscious caramelized apples and crowned with silky vanilla bean whipped cream.
Ingredients
Units
Scale
- 1 1/4 cups all-purpose flour
- 1/4 cup powdered sugar
- 1/2 cup cold unsalted butter, cubed
- 1 egg yolk
- 1–2 tbsp cold water
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1 cup almond flour
- 2 eggs
- 1/2 tsp almond extract
- Pinch of salt
- 2 cups finely diced apples (preferably Honeycrisp or Fuji)
- 3 tbsp unsalted butter
- 1/3 cup brown sugar
- 1/2 tsp ground cinnamon
- Pinch of salt
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla bean paste or seeds scraped from 1 pod
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch tart pan.
- In a food processor, pulse flour, powdered sugar, and butter until crumbly. Add egg yolk and cold water just until the dough comes together.
- Press dough into the tart pan evenly, then chill for 15 minutes. Prick with a fork and bake for 15 minutes until lightly golden. Let cool.
- To make almond filling, cream butter and sugar. Beat in eggs, almond flour, almond extract, and salt. Spread evenly into baked crust.
- Bake filled tart for 25-30 minutes until golden and set. Let cool completely.
- In a skillet, melt butter for the topping. Add apples, brown sugar, cinnamon, and salt. Cook over medium heat for 10-12 minutes until soft and caramelized. Cool slightly, then spoon over almond tart base.
- Beat cream with powdered sugar and vanilla bean paste until stiff peaks form. Pipe decorative dollops along tart edge.
Notes
- Use ripe, crisp apples for best texture and flavor.
- Allow tart to cool fully before adding whipped cream to avoid melting.
- Can be made a day ahead and stored chilled.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 24g
- Sodium: 90mg
- Fat: 30g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 110mg
