Made this last night.....

Bonjour mes belles,

Last night I made tarte aux pommes and posted a photo on facebook.

I had a request for the recipe and thought that I had already shared this with you but could not find it so here it is.

This recipe is a favourite of mine and French Boyfriend adores it.....end result in the winter months I make it at least, once a week.

The thin, crisp pastry shell is filled with a layer of almond cream made from both finely ground and coarsely chopped nuts that give the tart layers of texture. The thinly sliced apples on top caramelize as the tart bakes.

French Âpple Tarte

1 cup slivered almonds (about 4 ounces)
1/2 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
4 tablespoons unsalted butter, softened, plus 1 tablespoon melted butter, for brushing
2 large eggs
1 tablespoon dark rum
Baked Pastry Shell - I have tried all and I prefer ouff pastry best but it is up to you and which you prefer as it works with most kinds

3 large Golden Delicious apples—peeled, halved, cored and sliced 1/8 inch thick

1/4 cup light brown sugar

1. Preheat the oven to 400°. 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 of almonds, until coarsely chopped. Transfer to the bowl, add the granulated sugar, flour and salt and toss gently to combine.
2. In another bowl, using a handheld mixer, beat the 4 tablespoons 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. Brush the apple slices with the melted butter and sprinkle with the brown sugar.
4. Bake the tart for 1 hour, 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.

Make Ahead The apple tart can be baked one day ahead. Wrap well and let stand at room temperature.

Hope that you enjoy it as much as we do.....

 

à très bientot, Leeann x