Rustic Apple and Almond Tart

I made two delicious desserts for our big Thanksgiving feast. The first, you have already seen. It was my pumpkin chiffon pie. Pumpkin Chiffon Pie The second dessert I made was a rustic apple and almond tart.

Apple and nuts are such a natural combination and they both have a long history of being used for holiday foods, all over the world. Apple pie is a yet another holiday favorite that is enjoyed by many, but like my pumpkin pie, this pie had a unique twist to it this year. I made it as an apple and almond galette, which is a free form pie or tart. This is a simple tart made from very basic ingredients. It may be simple, but it is simply delicious.

Rustic Apple and Almond Tart

The Dough

For my dough, I just made my basic pate sucre or sugar dough.

1 1/2 cups flour

6 TBSP cold butter, cubed

2-3 TBPS powdered sugar

1 tsp salt

1 egg

5-6 TBSP heavy whipping cream

In a food processor, mix the flour, butter, salt and sugar together until it resembles sand. Then add the egg and the cream and continue to blend until the dough forms into a ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes before rolling it out and using.

The Filling

1/2 cup toasted almond slivers

6 apples, sliced into thin slices

3-4 TBSP melted butter

3/4 cup brown sugar, tightly packed

2 tsp vanilla

1 1/2 tsp cinnamon

1/4 tsp nutmeg

milk for brushing the crust

cinnamon sugar for topping

Preheat the oven to 400* F or 200*C

Mix the apples, cinnamon, sugar, almonds and vanilla together, combining thoroughly.

On a lightly floured surface, roll out the dough, then roll it over onto the baking sheet. Add the apple filling, leaving about 1-2 inches around the edges free.

Start folding over the edges of the tart and pinch together tightly.

Once the dough is folded over, brush the edges with milk, then sprinkle with the cinnamon sugar.

Put the tart in the oven and bake for about 50-60 minutes, or until the crust is golden brown. Let cool completely then place on your serving platter. My juices from the tart leaked out on to my baking sheet, so in order to both clean my baking pan and to add a bit more texture, I drizzled it over my tart as soon as I took it out of the oven. This was not planned at all, but it worked. Drizzling the caramelized juices over the tart added more depth and texture to the tart.

Life is short. Make sure you enjoy all your desserts.

Stay safe and stay healthy Everyone. ‘Til next time.

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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  18. Pingback: Caramel Apple Cake – A Jeanne in the Kitchen

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