ALMOND & APPLE TART
This autumnal tart has a delicate, sweet flavour and nutty frangipane filling. Serve with a dollop of Calvados Chantilly cream
Provided by Tom Kerridge
Categories Dessert
Time 2h15m
Number Of Ingredients 15
Steps:
- First, make the pastry. Using a free-standing mixer fitted with a beater attachment (or an electric hand whisk and large bowl), mix the butter and sugar until smooth and pale. Reduce the speed, slowly add the flour, then just before it's fully combined, add the egg yolk and mix briefly until smooth (if the pastry is dry add 1 tsp cold water). Remove the pastry from the bowl, wrap in cling film and chill in the fridge overnight, or for at least 1 hr.
- For the frangipane, cream the butter and icing sugar in a freestanding mixer or with an electric hand whisk until light and fluffy. Mix in the eggs one at a time, then fold in the almonds and calvados and beat for 3 mins more. Chill until needed.
- Heat oven to 170C/150C fan/gas 3. Roll out the pastry on a well-floured surface to the thickness of a £1 coin. Gently press the pastry into either a 23cm tart ring on a baking sheet or a 23cm fluted tart tin (the pastry may crack - patch up any holes with leftover pastry). Trim the edges neatly, then chill in the fridge for 20 mins.
- Stand the tart tin (if using) on a baking sheet, then spoon in the frangipane and smooth with the back of the spoon, leaving a 0.5cm gap at the top. Peel and core the apples, then cut into 4mm slices using a mandolin or knife across the width of the apple so there's a hole in the middle of each slice. Arrange the apples on top of the frangipane. Sieve a good layer of icing sugar on top, then bake for 1 hr-1 hr 15 mins or until the apples are caramelised and the frangipane is cooked (use a skewer to check). Leave to cool for 30 mins before serving.
- Next make the Chantilly. Whip the double cream and icing sugar to soft peaks, then add the Calvados and vanilla seeds, and whisk again until the mixture holds its shape. Chill in the fridge until you are ready to serve with the tart.
Nutrition Facts : Calories 846 calories, Fat 53 grams fat, SaturatedFat 29 grams saturated fat, Carbohydrate 74 grams carbohydrates, Sugar 48 grams sugar, Fiber 2 grams fiber, Protein 9 grams protein, Sodium 0.7 milligram of sodium
GLUTEN-FREE APPLE TART
This delicious apple tart features an easy crust made with almond and oat flour. It's gluten free and easily made vegan/dairy free, too (just use coconut oil instead of butter). Recipe yields one 9-inch tart, enough for 6 to 8 slices.
Provided by Cookie and Kate
Categories Dessert
Time 1h5m
Number Of Ingredients 9
Steps:
- To prepare the crust: Preheat the oven to 350 degrees Fahrenheit and lightly grease a 9″ tart pan (even if your pan is non-stick). In a medium mixing bowl, combine the almond flour, oat flour and salt, and stir to combine. Drizzle in the butter and maple syrup, and stir until the mixture is moistened throughout.
- Dump the mixture onto the prepared tart pan. Press the mixture evenly across the base, then use the heel of your palm to press it up the sides as well. Use your fingers to try to make the dough along the sides even in height and depth (see photo). Prick the base of the crust all over with a fork to prevent it from bubbling up. Bake for 10 to 12 minutes, until it's lightly firm to the touch and just starting to turn golden at the edges. Set aside.
- Meanwhile, to prepare the filling: Peel the apples and cut them into slices 1/8 to 1/4″ thick. Transfer the slices to a medium mixing bowl and add just 1 tablespoon of the maple syrup, and the lemon juice and cinnamon. Toss until the mixture is evenly distributed.
- Arrange the apple slices across the base however you'd like, overlapping them as much as possible (I tried to arrange mine like a rose and had a few apple slices left over). Reserve the maple syrup/lemon mixture at the bottom of the bowl for brushing the apples later.
- Bake the tart for 25 minutes, then pull it out of the oven and gently brush the remaining maple syrup/lemon mixture over the apples (it's fine if you push some of the slices down in the process). Return the tart to the oven and bake for another 15 to 20 minutes, until the apples are very tender and the crust is deeply golden around the edges. While the tart is still hot, gently brush the remaining 2 tablespoons maple syrup over the apples.
- Let the tart cool for at least 15 minutes. If you'd like, sift or sprinkle a little extra cinnamon over the top. If you used a tart pan with a removable bottom, remove the sides. Use a sharp chef's nice to slice the tart into even wedges and serve.
Nutrition Facts : ServingSize 1 slice, Calories 258 calories, Sugar 16.8 g, Sodium 78.4 mg, Fat 14.1 g, SaturatedFat 4.3 g, TransFat 0 g, Carbohydrate 31.2 g, Fiber 4 g, Protein 5.2 g, Cholesterol 15.3 mg
SUPER APPLE AND ALMOND TART FROM BRENDAN LYNCH
Delicious open apple and almond tart is a classic bake. Warm or cold it always pleases. See how easy it is to make with this recipe from Bendan Lynch.
Provided by Elaine Lemm
Categories Pie
Time 1h45m
Yield 10
Number Of Ingredients 20
Steps:
- Gather the ingredients.
- Mix flour, salt, and caster sugar together in a medium-sized bowl.
- Rub butter into flour to resemble fine breadcrumbs.
- Add egg and just enough milk to form soft/firm dough.
- Knead for a minute, shape into ball and put on plate and cover with Clingfilm and let rest for 20 minutes in fridge.
- Grease a 9-inch fluted or un-fluted tart tin.
- Roll out pastry to 1/4-inch thickness.
- Transfer to tin and press the pastry into sides with a small ball of dough. Leave about a 1 inch overhang of pastry and cut the rest away with a scissors.
- Line pastry with non-stick parchment paper so that it projects beyond the pastry. Fill to near top with rice or beans ensuring that the sides are supported by the dry material. Let stand for 20 minutes in fridge. This recovery period will reduce pastry shrinkage during baking.
- Preheat oven to 355F or 180 C for 15 minutes. Have an egg white that is lightly beaten ready to seal pastry before second bake.
- Transfer to preheated oven and bake for 12 minutes.
- Remove from oven and using the parchment to help you, lift the dry contents away from the pastry shell. Prick the base all over with a fork to reduce puffing up. Brush the pastry shell with the egg white.
- Return to oven and bake for 8 to 10 minutes. You are partially baking the shell which will complete its baking with the almond cream and apples.
- Remove from oven and let cool on rack.
- Peel and quarter the apples and remove core with seeds. Slice the quarters thinly.
- Put the butter and sugar in a bowl, and using a hand-held whisk or a food processor, combine until the mixture is smooth, light and satiny.
- Add the ground almonds and continue to process until well blended.
- Add the flour and cornflour, whisk again, and then add the egg. Whisk for about 15 seconds more, or until the almond cream is homogeneous.
- Add the rum or vanilla and whisk just to blend.
- Spread mixture over pastry case base and smooth with a small spatula. Or use French custard - crème pâtissière .
- Starting with the outside circle, place overlapping slices of apple all the way round the shell covering the almond cream beneath.
- Do the same with the second inner circle.
- The final inner circle can be completed in this way. Or alternatively, stand each apple slice at a 35 degree angle to form a 'flower-type' pattern in the middle.
- Sprinkle the slices with 85 grams caster sugar.
- Bake in preheated as before for 20 to 25 minutes till apples are soft.
- Make the apricot glaze by gently heating the apricot preserve and water until dissolved.
- Then push through sieve to remove fruit pieces.
- Remove from oven and brush apples slices with the warm glaze.
- Allow to cool and set.
APPLE TARTS WITH ALMOND FRANGIPANE
A recipe for Apple Tarts with Almond Frangipane (Tarte aux pommes avec sa frangipane aux amandes) from the cookbook, Let's Cook French!
Provided by Tara
Categories Dessert
Time 1h10m
Number Of Ingredients 10
Steps:
- Preheat the oven to 400˚F (200˚C).
- In an electric mixer with a paddle attachment or with an electric hand mixer, beat the almond paste with 3 tablespoons (39 grams) of the sugar until combined.
- Add 4 tablespoons (56 grams) of the butter and mix well.
- Add 1 egg, then the almond extract. Sprinkle in the flour, mix again, and set aside.
- Cut out four 6-inch (15 cm) circles of puff pastry.
- Trace a 5-inch (13 cm) diameter circle inside each tart, cutting slightly into the pastry but not all the way through. Prick the interior of the circle with a fork to prevent it from rising.
- Divide the almond paste mixture evenly among the 4 tarts and spread on the inner 5-inch (13 cm) circles.
- Peel and core the apples. Slice the apples into thin circles, preferably with a mandoline, and arrange them overlapping all but 1/2 inch (1 cm) on the frangipane. (Each tart should get at least 1 whole apple.)
- Melt the remaining 4 tablespoons (56 grams) of butter. Brush the apples with melted butter and generously sprinkle with the remaining sugar.
- Whisk together the egg yolk and the cream. Brush the outside rim of the tart with the mixture.
- Bake at 400˚F (200˚C) for 20 minutes, then reduce the temperature to 325˚F (170˚C) for 20 to 25 more minutes or until the tarts are golden brown and the puff pastry is cooked all the way through.
- Cut the tarts into 6 pie wedges each and serve 3 per person.
ALMOND APPLE TART
This recipe is from Nathan Lyon's series, "Lyon in the Kitchen". Love it. It's a great and quick dessert. I usually slice the puff pastry diagonally to make baking more even and serving easier. The original recipe calls for crème fraiche and lemon zest topping, but I have drizzled caramel sauce on top or added a scoop of ice cream.
Provided by Seriana
Categories Tarts
Time 30m
Yield 2-3 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 400 degrees F.
- In a medium sized bowl, while using a fork, mix together the ground almonds, sugar, butter, cornstarch, egg, cinnamon, and vanilla extract.
- Place down the parchment paper on cookie sheet.
- Slice puff pastry into 2-4 equal pieces.
- Place puff pastry on parchment paper.
- Spread the ground almond mixture evenly across the puff pastry.
- Layer the sliced apples over the mixture.
- Place in the oven and cook until puffed and golden brown, approximately 13-15 minutes.
Nutrition Facts : Calories 1191.2, Fat 84.4, SaturatedFat 28.1, Cholesterol 166.8, Sodium 505, Carbohydrate 96.2, Fiber 6.9, Sugar 34.4, Protein 17.6
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- In a large bowl, cream together the butter and sugar, add the egg, vanilla and lemon zest and using a handheld electric whisk, whisk for a few minutes or until the mixture becomes thick and takes on a consistency similar to a mousse.
- Add the ground almonds and flour and mix until you have a creamy mixture. Pop it in the fridge to set for about 15 minutes.
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- For almond paste, add almond meal, sugar, egg white, almond extract and salt to a bowl, mix well until combined. Cover and refrigerate until ready to use. Almond paste can be prepared well in advance and store in the refrigerator for up to 10 days.
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- Cube the butter and add to the flour mixture. Make sure butter is cold. Pulse several times until butter is about pea size and mixture resembles coarse crumbs.
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Estimated Reading Time 6 mins
- Combine the flour, sugar, almond flour and salt in a large bowl. Add the butter cubes and, using a pastry cutter (or your fingers), cut the butter into the dry ingredients until the texture resembles sand, with butter pieces no larger than small peas. You can also use a food processor if that's easier.
- Add the vanilla extract and egg, and, using your hands, work the dough just until it comes together and is smooth. Then, form a ball, flatten and wrap in plastic. Refrigerate for at least 2 hours before rolling.
- When ready to roll, preheat the oven to 350F. Transfer the dough to a work surface lightly dusted with flour. Lightly dust the top of the dough and the rolling pin with flour, and roll out the dough into a circle at least 12 inches in diameter and about 1/8 inch thick.
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- Preheat the oven to 350°F., To make the crust: Beat together the sugar, butter, salt, and extracts., Add the flours, stirring to make crumbs that cling together when squeezed., Press the crumbs into the bottom and up the sides of six 4 1/2" mini tart pans (or a full-size tart pan; see tips, at left); prick them all over with a fork., Freeze the crusts for 15 minutes, then bake them until they're just beginning to brown on the edges, 10 to 12 minutes.
- Remove from the oven and cool while you make the filling., To make the filling: Beat together the butter, salt, sugar, flour, and extracts., Beat in the eggs, then add the almond flour, stirring just to combine.
- Spread the filling into the crusts., Bake the tarts for 18 to 24 minutes, until their tops are lightly browned.
- Remove from the oven, and cool in the pans., To make the glaze: Stir together the sugar and milk until smooth., Spread the glaze over the cooled tarts, and top with fresh raspberries or sliced peaches.
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From kingarthurbaking.com
- To make the crust: Mix together the butter, flour, sugar, and salt until the dough comes together in a ball., Grease a 9" tart pan and press the dough firmly into the base of the pan and up the sides in an even layer.
- You may find that you have more dough than you need; the crust should be a thin layer, approximately 1/8" thick.
- Refrigerate the crust while you make the filling., Preheat the oven to 375°F., To make the filling: Beat together the butter and sugar until pale in color and fluffy.
- Beat in the almond extract. Add the eggs one at a time, beating well after each addition., Whisk together the almond flour and all-purpose flour, then fold into the wet ingredients., Pour the filling into the chilled crust and smooth the top., Arrange the thin apple slices in two concentric circles, overlapping each slice very slightly, over the surface of the tart.
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