Apple Almond Tart

Recipe Source: 
Bon Appétit, Oct 1997


For crust:

  • 2 large egg yolks
  • 2 Tbsp Calvados or brandy
  • 1 14 cup all purpose flour
  • 2 Tbsp sugar
  • 14 tsp salt
  • 9 Tbsp chilled unsalted butter, cut into 12 inch pieces

For filling:

  • 1 14 cup blanched slivered almonds
  • 34 cup plus 2 Tbsp sugar
  • 2 large eggs
  • 3 Tbsp Calvados or brandy
  • 1 tsp vanilla extract
  • 12 tsp almond extract
  • 14 tsp salt
  • 6 Tbsp unsalted butter, room temperature


  • 3 to 4 tart green apples, peeled, quartered, cored, cut into 18 inch thick wedges
  • 14 cup apricot preserves


  1. Make crust:
    1. Stir egg yolks and Calvados in small bowl to blend. Combine flour, sugar and salt in processor. Add butter; cut in, using on/off turns, until butter is size of small peas. With machine running, add yolk mixture. Process until large moist clumps form. Gather dough into ball; flatten into disk. Wrap dough in plastic; refrigerate until cold, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let soften slightly before rolling out.)
    2. Roll out dough on lightly floured surface to 14-inch round. Transfer to 11-inch-diameter tart pan with removable bottom. Fold overhang in and press, forming double-thick sides. Chill for 30 minutes.
  2. Prepare filling:
    1. Combine almonds, 34 cup sugar, eggs, 1 tablespoon Calvados, extracts and salt in processor. Blend until soft paste forms. Add 4 tablespoons butter; blend 10 seconds. Spread in crust. Chill until firm, about 45 minutes.
    2. Meanwhile, stir apples, 1 tablespoon Calvados and 1 tablespoon sugar in large bowl. Let stand 30 minutes.
  3. Preheat oven to 400°F. Drain apples; overlap in concentric circles atop filling. Melt 2 tablespoons butter; brush over apples. Sprinkle with 1 tablespoon sugar.
  4. Bake tart 15 minutes. Reduce temperature to 350°F. Bake until apples are tender, about 45 minutes. Transfer to rack. Stir preserves and 1 tablespoon Calvados in small saucepan over low heat until preserves melt. Strain into small bowl; brush over apples. Cool. (Can be made 8 hours ahead. Let stand at room temperature.)


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