Active Time
1 HR 15 MIN
Total Time
3 HR
Serves : Makes one 9-inch tart
© Lisa Linder

How to Make It

Step 1    

Preheat the oven to 400°. In a mini processor, pulse 3/4 cup of the almonds until finely ground. Transfer to a medium bowl. Pulse the remaining 1/4 cup of almonds, until coarsely chopped. Transfer to the bowl, add the granulated sugar, flour and salt and toss gently to combine.

Step 2    

In another bowl, using a handheld mixer, beat the 4 tablespoons of butter until creamy. Add the almond mixture and beat until blended. Add the eggs one at a time, beating well after each addition. Beat in the rum.

Step 3    

Spread the almond filling in the Baked Pastry Shell. Arrange the apple slices on top in concentric circles. Brush the apple slices with the melted butter and sprinkle with the brown sugar.

Step 4    

Bake the tart for 1 hour, until the filling is set and the apples are browned and tender. Transfer the tart to a rack and let cool slightly. Remove the ring and serve the tart warm or at room temperature.

Make Ahead

The apple tart can be baked one day ahead. Wrap well and let stand at room temperature.

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Aggregate Rating value: 4

Review Count: 39

Worst Rating: 0

Best Rating: 5

Author Name: Laura Brewton Park

Review Body: So good!  I did have trouble with the accompanying pastry, though, finding it to not have enough butter. I've also used pecans instead of almonds (okay, and I admit another substitution - sorry.  I used bourbon instead of rum in that case), which is also delicious.  I had a good bit of the nut cream leftover, so I saved it and schmeared it on bread and even pancakes, then toasted.  Yum.

Review Rating: 4

Date Published: 2017-01-02