Almond Apple Tart
Place a rectangle of chilled puff pastry dough in between two sheets of parchment paper and gently roll out into a rectangle about 5 × 8 inches. Transfer the dough to a baking sheet lined with parc…
- Cook40 min
- Total40 min
- Serves4
- LevelIntermediate
Ingredients
- 2 tbsp. turbinado sugar
- 1 large Granny Smith apple, peeled and thinly sliced
- 1 tsp. lemon or lime juice
- ½ cup plus 2 tbsp. brown sugar, for sprinkling on top
- 1 tsp. vanilla extract
- ⅛ tsp. salt
- 3 tbsp. cornstarch
- 2 tbsp. almond meal
Method
- Place a rectangle of chilled puff pastry dough in between two sheets of parchment paper and gently roll out into a rectangle about 5 × 8 inches. Transfer the dough to a baking sheet lined with parchment paper or a silicone mat. Crimp up the edges of the crust to form a lip, gently folding the top back onto itself. Sprinkle evenly with the 2 tablespoons turbinado sugar.
- In a medium bowl, toss the apples with the lemon juice, and then with the remaining ingredients, until the apples are well coated. Arrange the apples onto the tart shell in an even layer, overlapping each slice to form a pattern. Sprinkle with the 2 tablespoons brown sugar.
- Bake for 35 to 40 minutes, or until apples are tender and crust is golden brown. Store in airtight container for up to 2 days.
