This delicious dessert is a large version of the individual tartlets served at Racines. The thin, crisp pastry shell is filled with a layer of almond cream made from both finely ground and coarsely chopped nuts that give the tart layers of texture. The thinly sliced apples on top caramelize as the tart bakes.
1 cup slivered almonds (about 4 ounces)
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
4 tablespoons unsalted butter, softened, plus 1 tablespoon melted butter, for
2 large eggs
1 tablespoon dark rum
Baked Pastry Shell
3 large Golden Delicious apples—peeled, halved, cored and sliced 1/8 inch
1/4 cup light brown sugar
How to Make It
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.
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.
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.
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.
The apple tart can be baked one day ahead. Wrap well and let stand at room temperature.
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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.