The Open-Face Apple-and-Almond Tart just in time for fall.
Currently, this is my absolute favorite fall dessert, and for Mr. No Sweet Tooth (aka Ben) he loves this dessert too! I came across this recipe while at my parents one day last year from Yankee Magazine. You know from previous recipes that I love anything almond flavored and also love those crazy fruit-shaped candies called marzipan. Yes, most people wonder who actually buys those, and that is ME.
So this is the perfect mix of your typical fall warm apple dessert along with lots of almond flavor.
This dessert was in celebration of another Twin Peaks Tuesday with Mary and Ian. We were a bit disappointed that the murderer was not revealed at the end of Season One as most people had told us, but nothing beats the bizarro 90 minute Season Two premiere we watched last night. Really weird.
Although I started out with dessert in this post, we did start our meal off with some fresh-baked bread with goat cheese and balsamic dipping oil.
Can’t say it enough, I love this bread cookbook.
And another one of my favorites for dinner, Coconut Fish Stew with Basil and Lemongrass. Added black forbidden rice to make it that lovely shade of gray.
Needless to say, I was stuffed last night and for my run this morning with Back On My Feet (but I did it, right on schedule for training this week!)
Okay, now go and make this one and tell me about it!
8 servings (or if you’re me, less)
For the crust:
1 1/2 cups all-purpose, unbleached flour
2 teaspoons sugar
1/2 teaspoon kosher salt
11 tablespoons cold, unsalted butter
1 large egg yolk
2 tablespoons whole milk
In a standing mixer, fitted with a paddle attachment, combine flour, sugar and salt. Cut butter into small cubes and add to mixer on low-speed. Mix just until the dough holds together. Mix in egg yolk and milk. Remove dough and knead a few times with floured hands. Wrap in plastic wrap, flatten into a disk and refrigerate for at least half an hour. You can also leave the dough in the fridge overnight or up to four days, but the dough will require some extra arm strength if left for over a half hour (but totally doable).
All the rest:
4 apples (I’ve used Macintosh and Granny Smith, both good), peeled, cored and seeds removed, cut into thin wedges
1 tablespoon lemon juice
1 tablespoon brown sugar
1/2 teaspoon almond extract
1 teaspoon cinnamon
7 oz almond paste
1/2 cup thinly sliced almonds
1 large egg white
1 tablespoon water
Preheat the oven to 400 degrees. Roll out the tart dough to about 16 inches (or until you are tired). Roll out the almond paste as much as you can, leaving a 2-inch border. In a bowl, mix together the apples, lemon juice, brown sugar, almond extract and cinnamon. Arrange apple slices on the tart dough leaving a 2-inch border. Sprinkle with almonds and sugar. Brush egg white and water mixture on crust and then sprinkle with more sugar.
Bake for 30 minutes or until dough is well browned. And although it’s probably best to let it cool for 5 or 10 minutes. I say eat immediately. Enjoy!