Friday, 17 February 2017

French food Friday...Tarte aux pommes



I made this last night and it is one of my favourite desserts. It is one of my "go to" desserts and it never lets me down.

Tarte aux Pommes

Ingredients

  • 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 brushing
  • 2 large eggs
  • 1 tablespoon calvados or dark rum
  • Baked Pastry Shell
  • 3 large Golden Delicious apples—peeled, halved, cored and sliced 1/8 inch thick
  • 1/4 cup light brown sugar

Method

  1. Preheat the oven to 180C / 350F”. 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.
  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 calvados.
  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.
  4. Bake the tart for 30 minutes, 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.

très bon vendredi à tous, Leeann x

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