Print

With ImageWithout Image

Apple and almond tart with crème fraîche

Yield: 8

Makes one 9-9 ½ inch tart pan

Overview: make the pastry, make the filling, blind bake the pastry, fill / top / bake / glaze

Cook modePrevent screen from turning off

Ingredients

For the pastry

• 50 g powdered sugar
• 100 g butter, softened
• 150 g flour
• ¼ teaspoon salt
• 1 egg yolk

For the frangipane (almond filling)

• 125 g sugar
• 125 g butter, softened
• 125 g almonds, finely ground
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• 2 eggs

For the apple topping

• 4 apples, cored and thinly sliced

To serve

• crème fraîche (sub: greek yogurt or vanilla ice cream)

Instructions

1. Make the pastry. Use a stand or hand mixer to beat together the butter, powdered sugar, and salt until light and fluffy (3-5 minutes). Scrape down the sides with a spatula a few times. Add in the flour and mix until just combined. Add the egg yolk and mix until it’s evenly distributed. Grease a 9 inch tart pan with a removable bottom. Press the dough evenly into the tart pan. Use a knife to trim excess from the top. Chill for at least 30 minutes and up to 1 day.
2. Preheat the oven. 350°F with the fan on.
3. Make the frangipane. Use a stand or hand mixer to beat together the butter, sugar, and salt until light and fluffy (3-5 minutes). Scrape down the sides with a spatula a few times. Add in the eggs one at a time. Scrape down the sides. Add in the vanilla and almonds and mix for 30 seconds until very well combined.
4. Blind bake the pastry. Line the tart with parchment paper and fill with an even layer of dried beans. Place the tart case on a sheet tray. Bake for 15 minutes. Carefully remove the parchment and beans and bake the pastry for another 10 minutes, or until the pastry is golden brown. Allow to cool for 30 minutes before filling.
5. Fill the pastry. Spread the frangipane evenly in the cooled tart shell. Arrange the sliced apples on top.
6. Bake the tart. Bake for 1 hour, or until the frangipane and pastry are a deep golden brown. Cool until cool enough to handle.
7. Serve. To remove from the mold, gently loosen the tart from the fluted sides and place your hand underneath to push it up. Serve with a dollop of crème fraîche.

© 2025 Aster Pantry LLC, All Rights Reserved