French Apple-Almond Tart
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- Preparing Time: -
- Total Time: -
- Served Person: Serves 10 to 12
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 teaspoon almond extract
- 2 tablespoons sugar
- 1 1/4 cups all purpose flour
- 1/4 cup apricot preserves
- 2 large egg yolks
- 3/4 cup plus 2 tablespoons sugar
- 6 tablespoons (3/4 stick) unsalted butter, room temperature
- Carbohydrate 40 g(13%)
- Cholesterol 100 mg(33%)
- Fat 24 g(37%)
- Fiber 3 g(12%)
- Protein 6 g(13%)
- Saturated Fat 10 g(51%)
- Sodium 119 mg(5%)
- Calories 404
PreparationMake crust: 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.) 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 while making filling. Make filling: Combine almonds, 3/4 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. Meanwhile, stir apples, 1 tablespoon Calvados and 1 tablespoon sugar in large bowl. Let stand 30 minutes. 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. 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.)
PreparationMake crust: 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.) 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 while making filling. Make filling: Combine almonds, 3/4 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. Meanwhile, stir apples, 1 tablespoon Calvados and 1 tablespoon sugar in large bowl. Let stand 30 minutes. 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. 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.)
