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
- 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
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.
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.
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 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
Make AheadThe apple tart can be baked one day ahead. Wrap well and let stand at room temperature.
très bon vendredi à tous, Leeann x