Thursday, March 10, 2011

Crispy, Crackly Apple-Almond Tart

This was super oomy when I made it for my mom's dinner party recently. It's from a French cookbook so there's lots of deliciousness in it. It's perfect if you want a pretty and impressive-looking dessert that is still rather easy to make!

For the almond cream:
1 1/4 cups almond flour
1/4 cup sugar
1 lg. egg
1/2 tsp. vanilla
Pinch of salt
5 tbl. heavy cream

Whisk the almond flour and sugar together in a bowl. In another bowl, beat the egg, vanilla and salt together. Whisk in half of the dry mixture, and when it's well combined, whisk in the heavy cream. Press a piece of plastic wrap across the surface and chill for at least 3 hours.

For the tart:
8 sheets of filo dough (found in the frozen pastry section at grocery stores but you'll want it to be defrosted when you make the tart)
1/2 stick unsalted butter, melted
About 1 tbl. sugar
3 medium sweet apples, such as Gala

Preheat oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper. Place one sheet of filo dough on the sheet or paper, brush it with melted butter and sprinkle it with sugar. Repeat this until you've stacked, buttered and sugared all 8 sheets of filo dough. Very gently spread the almond cream over the top of the filo, leaving a slim border of uncovered dough on all sides.
Slice each apple in half from top to bottom and remove the core. Cut each half lengthwise in thin slices- you should get about 14 slices per half. *The apple slicing was the only hard part for me. Make sure you're knife is really sharp and have patience :)* Arrange the apple slices fanned into 3 long rows down the length of the tart. Bake the tart for 30 to 35 minutes or until the apples are tender. Transfer to a cooling rack, then enjoy!

Optional glaze:
2 tsp. water
1/2 cup apple jelly

Stir the water into the jelly and bring to a boil in a saucepan over medium heat. Gently brush over glaze over entire tart after it comes out of the over. Transfer to a cooling rack, then enjoy!

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