Apple-Almond Tart

This Apple-Almond Tart combines a flaky, buttery crust with a rich almond paste filling and thinly sliced, tender apples arranged in a decorative pattern. Finished with a glaze of apricot preserves and a dusting of powdered sugar, it’s a show-stopping dessert that’s as delicious as it looks.

Recipe Information

Total Time:

Yield:

8 servings

Ingredients

Crust

1¾ cups all-purpose flour

6 tablespoons granulated sugar

½ cup cold unsalted butter, cut up

1 large egg, beaten

2 to 4 tablespoons whole milk

1 large egg white

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Filling

½ (8-ounce) package almond paste

2 tablespoons granulated sugar

2 tablespoons unsalted butter, softened

1 tablespoon all-purpose flour

1 teaspoon pure vanilla extract

½ teaspoon pure almond extract

1 large egg yolk

3 large baking apples (such as Granny Smith, Gala and/or Jonathan), cored and thinly sliced

2 tablespoons apricot preserves

Powdered sugar, for garnish

Directions

For crust, in a large bowl, whisk together flour and sugar. Add cold butter. Using fingertips and thumbs, rub butter into flour mixture until mixture resembles fine crumbs. Using a fork, stir beaten egg into flour mixture. Sprinkle with milk, 1 tablespoon at a time, tossing with the fork until all of the flour mixture is moistened and pastry begins to come together. Gather pastry and gently press together to form a disk. Wrap in plastic wrap; refrigerate for 30 minutes.
On a lightly floured surface, roll pastry into a 13-inch circle. Fold pastry circle into fourths; transfer to a 9½-inch round tart pan with removable bottom. Unfold and ease pastry into tart pan without stretching. Trim edges. Refrigerate for 30 minutes.
Preheat oven to 350°F. Bake pastry for 12 minutes. Whisk egg white until frothy. Remove crust from oven; prick several times with fork to reduce puffing. Brush entire surface with some of the beaten egg white; reserve remaining egg white. Bake crust for 10 minutes more. Slightly cool in pan on wire rack.
Meanwhile, for filling, place almond paste, granulated sugar, softened butter, flour, vanilla, almond extract and egg yolk in a food processor. Cover; process until smooth and creamy. Spread filling evenly in warm crust.
Arrange apple slices in a decorative pattern on top of filling. Brush apples with reserved beaten egg white. Bake for 20 to 25 minutes or until apples are tender.
In a small microwave-safe bowl, microwave preserves on HIGH for 10 to 20 seconds or until melted when stirred. Brush preserves on apples. Cool tart completely in pan on wire rack.
To serve, remove side from tart pan. Lightly sprinkle tart with powdered sugar, if desired.