one square or round tart
1 i ½ cup of spelt flour
¼ lb butter
a big pinch of salt
1 tsp of BP
1 cup almond flour
a handful crushed ameretti cookies
1/3 cup butter
1/3 cup brown sugar or xylitol
a pinch od salt
4 sweet apples (I’ve used Rubin apples)
4 tsp of salted butter
2 tbs brown butter
The classic apple tart is my favorite fall dessert. How many variations of the tart one can make? So many! I am always in a search for the new variations. Plenty of new ideas on my mind! In this tart you will find apples combined with almonds and some salt. Not heavily loaded with sugar, used just a bit, just make sure you use those sweet, winey varieties of the apples. On the apples on the other hand you will find 2 tablespoons of brown sugar ( you can use stevia, agave syrup, honey or demerara sugar).And that is it! So, so delicious, and healthy, too.
Start with making the crust. Put the flour, butter and salt in the mixer, and work the ingredients until the butter is the pea size. Add the egg and baking powder, mix until the ingredients are gathered into a ball. Take the pastry out of the bowl and form it into a flat disk. Wrap tightly and refrigerate for at least half an hour so that the crust rests. Remove the crust from the refrigarator, roll it out into a thickness of ½ inch and fit into the tart tin. Prick the bottom of the crust with a fork a place the form back in the refrigarator (or best yet the frezer) for about half an hour. When the crust has rested bake it blind in the 200 degrees oven for 30 minutes, until the crust is slightly golden at the edges. When the crust is resting prepare the frangipane – just put all the ingredients into the blender and mix until combined.
Cut the remaining apples in half, core them and then cut them crosswise on a mandoline into thin slices. Drizzle with the lemon juice. Remove the crust from the oven, smear the top with almond frangipane and insert the apple slices put upright just like on the photo. Sprinkle the apples with sugar and place small pieces of butter on top. Put the tart back in the oven and bake for 35-40 minutes, until the dough and the apples are evenly golden brown.
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