Apple Tart on an Almond Paste BaseTheWorldWideGourmet.com
Total time: 30 to 60 min
Preparation time: 20 minutes
Baking time: 30 minutes
Oven temperature: 180° C (350° F)
Difficulty: Average
Nutritional values
per 100 g
Energy:238.9 kcal
Proteins:3 g
Fats:14.8 g
Carbohydrate:25.7 g
Fibers:2.6 g
Sugar:15.8 g
Cholesterol:30.8 mg
Sodium:105.1 mg
Calcium:36.3 mg
SIMILAR RECIPES
Warm Apple Confit with Pistachio Cream and Vanilla Ice Cream
Hot-Cold Apples and Blueberries with Maple
Ragoût of Caramelized Apples and Clementines, with Maple Sauce, Fresh Mint and Blueberries
Apple and Maple Caramel Tarts
Pompe aux Pommes - Apple Pastry from the Auvergne
VIDEOS OF RECIPES
scrambled eggs
egg omelet asparagus
egg sunny side up
Avocat - salade
mussels mariniere
mashed potato
salmon cooked on one side
Biscottis 1
Biscottis 2
chocolate chip cookies
Crème anglaise
coconut tempura shrimp
fig butter
Guacamole
pastry cream
potato and cheese pancake
red cabbage jam
chocolate sauce
salmon tartare with mustard
salmon carpaccio
scallop carpaccio
scallop ceviche
strawberries with butterscotch
french style apple pie
Tarte tatin
tempura shrimp
tempura vegetables sesame
tempura vegetables
beets salad
buttercream
Crepe - celestine
breakfast pancake
lemon butter
chocolate whipped cream mousse
plain meringue
farmer's soup
potato and leek soup
swiss meringue
truffles 1
truffles 2
classic dressing
egg yolk dressing
orange dressing
apple beggar's purse
bake pie shell
chocolate pie crust
banana cake
carrot cake
chocolate cake
chocolate genoise
Mayonnaise 3 variations
Mayonnaise
sponge roll
white sponge cake
duck confit leg
duck pan cooked breast
endive salad apples dressing
Foie gras - terrine
chicken stock
bercy sauce
Sauce bordelaise
quick spinach sauce
madeira shallot sauce
sauce port and mushroom
vermouth sauce
apple dressing
cheese parmesan tuiles
potato breakfast pancake
artichokes dressing
mussels curry
mussels honey lemon dressing
Muffin part 1
Muffin part 2
spaghetti squash
Wiener schnitzel
Strawberries with pepper
Duchess Potato
grand marnier sabayon
Omelet HMC
French Style Green Beans
Pilaf Rice
Shortbread Sugar Cookies
Bouquet garni
Chantilly cream
Fraises - coulis
Coating ganache
Cream cheese icing
Pan Pizza Dough
Pizza Dough Mixer
Pizza Dough Thin
Maitre Butter part 2
Maitre Butter part 1
Rack of lamb part 1
Rack of lamb part 2
Rack of lamb part 3
Rockefeller Oysters
Salmon tartare
Onion Soup
Stuffed eggs part 1
Stuffed eggs part 2
Trout amandine
Brushetta
Carrot soup 2
Carrot Soup 1
Apple pie
Cream of asparagus
Cream of mushrooms
Grilled steak
INGREDIENTS
Quantity
Weight/Volume
Unit
Ingredient
200
g
pie pastry (pâte brisée)
6
large red apples
90
ml
butter
90
ml
sugar
**Almond Paste
125
g
whole shelled almonds
70
g
fine granulated sugar
70
g
icing sugar
1
ml
bitter almond extract
1
egg yolk
METHOD
Making the almond paste
- Using an electric chopper, grind the almonds to a fine powder.
- Add the granulated sugar, icing sugar, almond extract and egg yolk. Blend again to form a smooth mixture. Set aside.
Making the tart
- Peel the apples; halve, core, seed and slice them.
- In a small saucepan, melt the butter over low heat, or melt in a microwave.
- Roll out the pie pastry and line a deep pie or tart pan.
- Weight the crust with dried beans and bake at 180° C (350° F) for ten minutes.
- Remove from the oven; remove the beans; spread the almond paste in the bottom of the pie shell.
- Dip the apples in butter and arrange them on top of the almond paste, beginning at the perimeter and finishing in the center to form a rosette pattern.
- Sprinkle with the sugar and bake for approximately 20 minutes.
