Apple Tart with Almond Cream

Kaffee und Kuchen

appletart

Ingredients

Dough (Mama’s perfect Mürbteig)

  • 200 g flour
  • 125 g butter
  • 70 g sugar
  • 1 egg
  • 1/4 teaspoon salt

Almond Cream

  • 1/4 cup confectrioners’ sugar
  • 2 tablespoons unsalted butter, softened
  • 1 teaspoon vanilla extract
  • 1 egg yolk
  • 1/4 cup ground almonds

Topping

  • 2 – 3 apples
  • juice of 1 lemon
  • Apricot jam or quince jelly, to glaze

Preheat oven to 350°F

Combine 5 first ingredients into a dough. Roll out and spread into greased tarte form. Bake the unfilled shell for 15 minutes.

To make alomnd cream, beat together the confectioners’ sugar, butter and vanilla until light and creamy. Add the egg yolk and beat well, then add the ground almonds. Spread the mixture in an even layer over the cooled pastry shell.

Peel, quarter and core the apples, then sprinkle them with lemon juice. Thinly slice the apples and arrange in overlapping circles over the layer of almond cream.

Bake for another 20 – 25 minutes, or until the apples are cooked. Place on wire rack to cool.

When the tart has cooled a bit, plase some apricot jam or quince jelly in the microwave to heat a bit. Once easily spreadable, lightly dab the surface of the tart with it to give the apples a nice shine.