French Apple Tart

This elegant French Apple Tart features a buttery, flaky crust filled with velvety almond cream and topped with thinly sliced, caramelized apples. Perfect for special occasions or as a stunning dessert centerpiece!

---

Ingredients

For the Tart Crust:

• 1 1/4 cups (160g) all-purpose flour
• 1/4 cup (50g) granulated sugar
• 1/2 cup (115g) unsalted butter, cold and cubed
• 1 large egg yolk
• 2–3 tablespoons ice water

For the Almond Cream Filling:

• 1/2 cup (115g) unsalted butter, softened
• 1/2 cup (100g) granulated sugar
• 1 large egg
• 1 teaspoon pure vanilla extract
• 1 cup (100g) almond flour

For the Apple Topping:

• 3 medium apples (such as Granny Smith or Honeycrisp), peeled and thinly sliced
• 2 tablespoons unsalted butter, melted
• 2 tablespoons granulated sugar

For the Glaze:

• 1/4 cup apricot jam
• 1 tablespoon water

---

Instructions

Make the Tart Crust:

1. In a food processor, pulse together flour and sugar. Add cold butter cubes and pulse until the mixture resembles coarse crumbs.
2. Add egg yolk and 2 tablespoons ice water. Pulse until the dough begins to clump together. Add an additional tablespoon of ice water if needed.
3. Shape the dough into a disc, wrap in plastic, and refrigerate for at least 30 minutes.

Prepare the Almond Cream Filling:

4. Beat butter and sugar together until light and creamy. Add the egg and vanilla extract, beating until combined. Mix in almond flour until smooth. Set aside.

Assemble the Tart:

5. Preheat oven to 375°F (190°C). Roll out the chilled dough on a lightly floured surface to fit a 9-inch tart pan with a removable bottom. Press the dough into the pan and trim excess edges.
6. Spread the almond cream evenly over the crust. Arrange apple slices in a spiral pattern on top of the almond cream, overlapping slightly. Brush apples with melted butter and sprinkle with sugar.

Bake the Tart:

7. Bake for 40–45 minutes, or until the apples are tender and the tart is golden brown.

Add the Glaze:

8. In a small saucepan, heat apricot jam and water over low heat until melted. Brush the warm glaze over the apples for a glossy finish.

Cool and Serve:

9. Allow the tart to cool to room temperature before slicing and serving.

---

Notes

• Apples: Use firm, tart apples like Granny Smith for a contrast to the sweet almond cream.
• Make Ahead: The tart crust and almond cream can be prepared a day in advance. Assemble and bake the day of serving.
• Gluten-Free Option: Use a gluten-free flour blend for the crust and ensure almond flour is certified gluten-free.

---

Nutrition (Per Slice)

• Calories: 320
• Carbohydrates: 28g
• Protein: 6g
• Fat: 20g
• Saturated Fat: 10g
• Cholesterol: 80mg
• Sodium: 75mg
• Sugar: 15g