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October 18, 2010

Apple Nut Tart

Use a tart apple like Granny Smith for this amazing apple dessert. It takes a little bit of time but it is well worth it.

Serves 12
Prep time: 20 minutes
Total time: 1:30


  • 3 Granny Smith apples, cored, peeled, sliced thin

    The filling

  • ½ cup all purpose flour
  • ½ cup almonds, ground and toasted
  • ¾ teaspoon baking powder
  • 5 tablespoons butter
  • 1/3 cup sugar
  • 1/3 cup almond paste
  • 1 teaspoon cinnamon, ground
  • 1 teaspoon vanilla
  • 2 eggs
  • 2 egg separated
  • ½ cup apricot jam, melted

    The topping:

  • 1 tablespoon butter, melted
  • 1 tablespoon sugar
  • ½ teaspoon cinnamon
  • ¼ cup chopped walnuts
  • ¼ cup chopped pecans
  • ¼ cup chopped almonds

    Instructions: (preheat oven to 325 degrees F.)

    For the filling
    Stir flour, almonds, and baking powder into a small bowl. In a medium bowl, beat the 5 tablespoons butter and 1/3 cup sugar until blended. Add almond paste a small bit at a time until smooth. Add cinnamon and vanilla. Add whole eggs, one at a time, beating well. Beat in the 2 egg yolks. Stir in flour mixture.

    Clean beaters and beat egg whites on medium speed until soft peaks form. Fold into filling.
    Press pastry into bottom and up the sides of a 9 inch spring-form pan. Spread half of the melted apricot jam over the pastry.

    For the pastry:
    Beat ½ cup softened butter, add 1/3 cup sugar and beat 4 minutes till fluffy; Add 1 egg yolk, beat 1 more minute. Add 1 ¼ cup all purpose flour, 1 teaspoon vanilla, and 1 teaspoon lemon peel , finely shredded and a dash of salt. Beat until combined. Refrigerate until ready to use.

    Pour filling into pastry. Arrange apple slices on top. Drizzle with melted butter, sprinkle with sugar and cinnamon. Top with nuts.

    Bake in oven for 60 minutes or until a cake tester inserted in middle comes out clean. Cool the tart for one hour. Remove the spring-form pan, transfer to a serving platter and drizzle with remaining apricot jam. Cut into wedges and serve.

    Terri’s Tip:

  • Enjoy every bite

  • Posted by terri at October 18, 2010 02:28 AM