Apple Tart

I like all apple desserts (and I can repeat it over and over again), so when I saw this recipe I decided to make it at some point. It took a while because December was crazy, and I was mostly baking cookies, and when I was done with cookies, there was a global crisis of pie crusts and puff pastry, and you could not find any in the stores. Finally baked it on New Year’s Eve.

Copy the recipe here:

Ingredients:

  • 1 frozen pie crust, thawed
  • 70 g. or 5 tbsp. unsalted butter, room temperature
  • 110 g. or 1/2 c. + 1 tbsp. granulated sugar
  • 2 eggs
  • 4 g. or 1 tsp. vanilla extract
  • 2 g. or 1/2 tsp. almond extract
  • 120 g. or 1 c. + 1 tbsp. almond flour
  • 1 g. or 1/4 tsp. salt
  • 3 medium apples (1 red, 1 yellow, 1 green)
  • 14 g. or 1 tbsp. cold unsalted butter, cut into small pieces (for topping)
  • 2 g. or 1/2 tsp. granulated sugar (for topping)

Directions:

  1. Preheat oven to 375 F. Place the pie crust into a 9 in. tart pan and press the tart down. Trim of excess dough. Use a fork to gently aerate the dough and place a piece of parchment paper on top. Pour baking weights (can use dried beans) on the parchment paper and blind bake the crust for 10 min. Remove the parchment paper with the baking weights and bake the pie for an additional 3 min. Remove from oven and set aside.
  2. In a medium bowl, to make the frangipane, cream the butter and sugar with an electric whisk for 1 min. Add in the eggs and extracts and whisk until combined. Add in the almond flour and salt and whisk until combined.
  3. Pour the frangipane into the tart and smoothe out with a spatula.
  4. Cut the apples into thin, half-moon shaped slices with a knife or mandolin.
  5. Assemble the apple slices on to the frangipane, alternating between the 3 colors. Towards the end, the pattern may become slightly lost which is fine, just continue to assemble the apple slices.
  6. Once the tart is assembled, sprinkle on the 1/2 tsp. sugar between the apple slices and randomly assemble the butter pieces onto the tart. Bake at 375 for 40-45 min.
  7. Cool for 30 min. and enjoy!

It ended up being a little bit dry, possibly because my oven already proved to be somewhat hotter than the thermometer shows, so I might need to reduce the temperature and/or time a little bit.

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