I love apple pie and liked the sound of a simple apple tart with a twist. Once the tart crust is ready, the tart goes together quickly. I performed Steps 1-2 of the tart recipe while I was waiting for the tart shell to chill. Changes and comments are in green.
Source: Food & Wine
Apple Tart with Almond Cream
1 cup slivered almonds (about 4 oz) I used sliced almonds that were on-hand
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 tsp. salt
4 Tbs unsalted butter, softened, plus 1 Tbs. butter melted, for brushing
2 large eggs
1 Tbs. dark rum
Baked Pastry Shell (recipe follows)
3 large Golden Delicious apples – peeled, halved, cored and sliced 1/8-inch think (2 very large apples)
1/4 cup light brown sugar
1. Preheat the over to 400 degrees. (Preheat once you have prepared and cooled the Baked Pastry Shell) 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 almonds, until coarsely chopped. Transfer to the same bowl, add the granulated sugar, flour and salt and toss gently to combine.
2. In another bowl, (my stand mixer bowl), beat the 4 Tbs 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 rum.
3. Spread the almond filling in the Baked Pastry Shell. Arrange the apple slices on top in concentric circles (just something pretty that covers the cream). Brush the apple slices with the melted butter and sprinkle with the brown sugar.
4. Bake the tart for 1 hour (50 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 temperature.
Baked Pastry Shell
Makes one 9-inch tart shell
1 1/4 cups all-purpose flour
1/4 tsp. salt
5 Tbs. cold unsalted butter, cut into small pieces
1 large egg yolk
2 to 3 Tbs. ice water
1. Preheat the oven to 400 degrees. In a food processor, pulse the flour and salt. Add the butter and pulse until the mixture resembles small peas. Add the yolk and 2 Tbs. of ice water and pulse just until the dough holds together when pinched; if necessary, add the remaining 1 Tbs. of ice water. Transfer the dough to a lightly floured surface and knead until smooth. Flatten into a disk, wrap in plastic and chill until firm, 1 hour. (I did not think a food processor was necessary so I used a pastry blender to cut in the butter. I also only used 2 Tbs. water as the dough held together when it was pinched. I think the 3rd Tbs. ice water might have been a good idea though based on my issues in Step 2.)
2. On a lightly floured surface, roll our the dough to a 12-inch round, about 1/8-inch thick. Transfer to a 9-inch fluted tart pan with a removable bottom. Push a rolling pin over the top to trim any overhang. Prick the bottom in several places with a fork. (My dough was a tad dry (Did I need that 3rd Tbs. ice water?) and the edges were cracked. I tore off some extra pieces and rolled them in the cracks to get a 12-inch round. Overall it worked fine but the dough was a bit frustrating to work with.)
3. Line the tart shell with foil and fill with pie weights (I don’t have these so I substituted 3 tall ramekins). Bake for 25 minutes, until the shell is lightly colored around the edge. Remove the foil and weights and bake for 10 minutes, or until golden. Let cool before filling.