This is perhaps my favorite fall dessert. I’ve served this at more than one Thanksgiving and even when everyone is full from turkey and all the side dishes, they seem to have no trouble finishing a slice of this tart. I think the first place I saw this recipe was in one of the River Cafe cookbooks and for some reason whenever I make it I think of my friend B. who lives in the Kent countryside. B, did you make this for me once?
Apple Almond Tart
2 egg yolks
2 tablespoons Calvados or brandy
1-1/4 cups all-purpose flour
2 tablespoons sugar
1/4 teaspoon salt
9 tablespoons unsalted butter, chilled and cut into pieces
3 large tart green apples, cored and sliced into thin wedges
1/4 cup apricot preserves
Stir egg yolks into Calvados. Combine flour, sugar and salt in food processor, add butter and cut in using on/off turns until the butter is the size of small peas. With the machine running, add the yolk mixture. Process until moist clumps form. Gather dough into a ball and wrap in plastic wrap and refrigerate until cold, about 1 hour. (Can be made a day ahead and kept refrigerated. Let soften slightly before rolling).
Roll the dough out on a lightly floured surface to a 14″ round. Transfer to an 11″ tart pan with removable bottom. Fold overhang in and press. Chill while making filling.
1-1/4 cups blanched, slivered almonds
3/4 cup plus 2 tablespoons sugar
2 large eggs
3 tablespoons Calvados or brandy
1 teaspoon vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
6 tablespoon unsalted butter at room temperature
Combine almonds, 3/4 cup sugar, eggs 1 tablespoon Calvados, extracts and salt in food processor. Blend until soft paste forms. Add 4 tablespoons butter and blend 10 seconds. Spread in crust. Chill until firm, about 45 minutes.
Meanwhile stir apples, 1 tablespoon Calvados and 1 tablespoon sugar in large bowl. Let stand 30 minutes.
Preheat the oven to 400 degrees. Drain apples, overlap in concentric circles atop filling. Melt 2 tablespoon butter and brush over apples. Sprinkle with 1 tablespoon sugar.
Bake tart 15 minutes. Reduce the temperature to 350 degrees and bake until the apples are tender, about 50-55 minutes. Remove from oven. Stir preserves and 1 tablespoon Calvados in small saucepan until preserves melt. Strain into small bowl and brush over apples. Cool.
Looking at these photos I realized that I forgot to brush the unbaked tart with the melted butter and the sprinkle of sugar. Oh well, topped with whipped cream it was still as delicious as ever and I didn’t hear any complaints!