Best 5 Apple Tart With Almonds And Apricot Jam Recipes

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Indulge in the delightful symphony of flavors with this delectable Apple Tart, an irresistible pastry that harmoniously blends sweet and tangy notes. Encased in a golden, flaky crust, tender apple slices are artfully arranged in a luscious filling, complemented by the velvety embrace of apricot jam and the nutty crunch of toasted almonds. Each bite offers a textural adventure, as the crisp crust yields to the yielding softness of the apples, while the jam adds a burst of fruity sweetness, and the almonds provide a satisfying crunch. This recipe also includes variations to tantalize your taste buds: explore the rustic charm of a Galette des Rois with its free-form design, embrace the decadence of a Tarte Tatin with its caramelized apples, or savor the simplicity of an Apple Crostata, a rustic Italian tart that showcases the beauty of fresh apples. Whether you're a seasoned baker or a novice in the kitchen, these recipes will guide you through the process of creating this classic dessert, ensuring a delightful experience with every bite.

Let's cook with our recipes!

APPLE TART



Apple Tart image

For 15 years my husband, daughter and I owned and operated an apple orchard, where we raised 27 variations of apples on 2,200 trees. This easy apple tart recipe is my personal favorite. My family even prefers this wonderful dish with tart apples over traditional apple pie. I hope you enjoy it, too. -Marilyn Begres, Dexter, Michigan

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 6

1 cup sugar, divided
2 tablespoons all-purpose flour
1/2 teaspoon ground cinnamon
6 medium tart apples, peeled and thinly sliced
1 tablespoon butter
Pastry for a single-crust pie

Steps:

  • In a 10-in. cast-iron or other ovenproof skillet, heat 3/4 cup sugar, stirring constantly until it is liquefied and golden brown. Remove from the heat. , In a small bowl, combine the flour, cinnamon and remaining sugar. Arrange half the apples in a single layer in skillet. Sprinkle with half the sugar mixture. Arrange half the remaining apples in circular pattern over sugar; sprinkle with remaining sugar mixture. Place remaining apples over all, keeping the top as level as possible. Dot with butter. , Roll out dough to 11-in. circle; place over apples, pressing gently to completely cover. Do not flute. Bake at 400° until apples are tender and golden brown, about 50 minutes. Cool 5 minutes before inverting onto a serving plate.

Nutrition Facts : Calories 284 calories, Fat 9g fat (4g saturated fat), Cholesterol 9mg cholesterol, Sodium 115mg sodium, Carbohydrate 52g carbohydrate (35g sugars, Fiber 2g fiber), Protein 1g protein.

QUICK AND EASY APPLE TART



Quick and Easy Apple Tart image

Provided by Ree Drummond : Food Network

Categories     dessert

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 8

1 whole sheet puffed pastry, cut in half
Nonstick cooking spray
1 cup brown sugar
1/4 teaspoon salt
Juice of 1/2 a lemon
3 whole apples, cored, halved and sliced, but not peeled
Store-bought caramel sauce, for serving
1/4 cup chopped pecans

Steps:

  • Preheat the oven to 425 degrees F.
  • Place the puffed pastry rectangles onto a baking pan that's been sprayed with nonstick spray or lined with parchment paper. Add the sugar, salt and lemon juice to the apples. Stir to combine. Allow to sit for a few minutes.
  • Arrange the apple slices on the pastry rectangles in a straight line, overlapping as you go. Bake until the pastry is puffed and golden brown, about 20 minutes.
  • Remove from the pan immediately and place on a serving platter. Serve with caramel sauce and chopped pecans.

APPLE AND ALMOND CUSTARD TART



Apple and Almond Custard Tart image

This impressive dessert reminds Jo-Ann Zador of South Surrey, British Columbia, of baking with her grandmother.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Time 1h45m

Number Of Ingredients 14

3/4 cup all-purpose flour, (spooned and leveled)
1/4 teaspoon baking powder
6 tablespoons (3/4 stick) unsalted butter, room temperature
1/2 cup sugar
1 large egg
1/2 teaspoon pure almond extract
4 tablespoons (1/2 stick) unsalted butter, room temperature
1/2 cup sugar
1 large egg
1 1/2 teaspoons finely grated lemon zest and 1 tablespoon fresh lemon juice (from 1 lemon)
3 tablespoons all-purpose flour (spooned and leveled)
1/2 cup heavy cream
1 Granny Smith apple, peeled, cored, and sliced 1/4 inch thick
1/3 cup sliced blanched almonds

Steps:

  • Make crust: In a small bowl, whisk together flour and baking powder; set aside. In a large bowl, using an electric mixer, beat butter and sugar until light and fluffy. Add egg and almond extract; beat until combined. With mixer on low, add flour mixture; mix just until combined.
  • Using an offset spatula or table knife, spread dough in a 9-inch removable bottom tart pan, evenly covering bottom and sides. Freeze for 20 minutes.
  • Meanwhile, preheat oven to 350 degrees, and make filling: In a large bowl, using an electric mixer, beat butter and 1/4 cup sugar until light and fluffy. Add egg and lemon zest; mix until combined. With mixer on low, add flour and then cream; mix just until smooth (do not overmix). Set aside.
  • In a medium bowl, toss apple with lemon juice; arrange evenly in tart pan over chilled dough. Spread filling over apple; sprinkle with almonds and remaining 1/4 cup sugar. Place tart pan on a rimmed baking sheet; bake until golden and set, 40 to 45 minutes. Cool completely on a wire rack.

ALMOND-APRICOT TART



Almond-Apricot Tart image

This rather simple tart recipe is open to interpretation. Bake it according to the recipe, which includes pastry bolstered with ground almonds and a filling rich with apricots that suggests frangipane with more almonds and mascarpone. But as the season takes on summer's glow, you could use this recipe as a template and swap out the apricots for a layer of lightly sweetened fresh raspberries splashed with framboise eau de vie. Diced poached sweetened rhubarb, diced fresh apricots or quartered and stemmed fresh black figs would work, too.

Provided by Florence Fabricant

Categories     pies and tarts, dessert

Time 1h30m

Yield 6 to 8 servings

Number Of Ingredients 13

30 dried apricots, about 9 ounces
2/3 cup whisky
1 1/4 cups all-purpose flour, plus more for rolling
1/2 teaspoon salt
2 tablespoons granulated sugar
6 tablespoons cold unsalted butter, diced
2 whole eggs
1 egg yolk
3/4 cup sifted confectioners' sugar
1 cup mascarpone
1 teaspoon almond extract
3 tablespoons sliced almonds
3/4 cup ground almonds

Steps:

  • Place apricots and whisky in a saucepan, bring to a simmer and set aside. Turn apricots in warm whisky from time to time while continuing with preparation.
  • Heat oven to 450 degrees. Combine flour, 1/4 cup ground almonds, salt and granulated sugar in a bowl or food processor. Whisk to combine. By hand or machine, add butter, pulsing or using a pastry blender to make a crumbly mixture. Beat egg yolk with 4 tablespoons cold water and add, mixing or pulsing until ingredients come together to form a dough. Add a little more water as needed.
  • Shape pastry into a flattened disk on a floured surface and roll to fit a 9-inch straight-sided tart pan. Prick the bottom. Line with foil and pastry weights and bake 10 minutes. Remove foil and weights and bake 10 minutes more, until lightly golden. Remove from oven. Reduce oven temperature to 350 degrees.
  • Drain apricots, reserving any whisky. Tightly line pastry shell with apricots. Whisk together the remaining 1/2 cup ground almonds and confectioners' sugar in a bowl. In a separate bowl, whisk mascarpone until smooth. Beat 2 remaining eggs and add to mascarpone along with reserved whisky and almond extract. Mix into combined almonds and confectioners' sugar. Pour over apricots in pastry shell.
  • Place tart in oven and bake 20 minutes. Sprinkle sliced almonds around the outside edge of the tart filling to form a border about an inch wide. Return to oven and bake another 15 to 20 minutes, until the filling is puffed and lightly browned. Remove from oven, place on a rack and let cool to room temperature before serving.

Nutrition Facts : @context http, Calories 505, UnsaturatedFat 11 grams, Carbohydrate 51 grams, Fat 26 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 12 grams, Sodium 271 milligrams, Sugar 31 grams, TransFat 0 grams

FRESH APPLE TARTS



Fresh Apple Tarts image

These tarts are easy to make and bake. White sugar may be used in place of brown sugar.

Provided by Punkin

Categories     Desserts     Pies     Tarts     Fruit Tart Recipes

Time 2h45m

Yield 16

Number Of Ingredients 11

4 ½ cups all-purpose flour
1 ¼ cups white sugar
¼ teaspoon salt
1.063 cups unsalted butter
4 eggs, beaten
2 teaspoons vanilla extract
4 Granny Smith apples - peeled, cored and chopped
¼ cup brown sugar
¼ teaspoon ground cinnamon
½ cup chopped walnuts
4 ounces apricot jam (if using jam, use less sugar)

Steps:

  • In a large bowl, mix together flour, 1 1/4 cups sugar, and salt. Cut in butter until mixture is crumbly. Mix in eggs and vanilla extract until dough forms a ball. Wrap in plastic and refrigerate for at least 1 hour but not more than 1 day.
  • While the dough is chilling, prepare the apple filling.
  • In a medium bowl, toss diced apples with sugar and cinnamon. Mix in walnuts.
  • Preheat oven to 350 degrees F (175 degrees C). Lightly grease 16 3-inch tart pans. Remove tart dough from the refrigerator and let it stand at room temperature for 30 minutes before rolling out.
  • Knead dough briefly on a lightly floured surface. Cut into 16 equal portions. Roll each portion into a 6-inch circle, and carefully fit one circle into each tart pan.
  • Spoon an equal amount of apple mixture into each tart pan. Fold pastry over filling. Place filled tarts on a baking sheet.
  • Bake in preheated oven until golden brown, about 30 minutes. Melt apricot jam and brush over finished tarts, if desired.

Nutrition Facts : Calories 387.9 calories, Carbohydrate 55.8 g, Cholesterol 78.9 mg, Fat 16.3 g, Fiber 2.1 g, Protein 6 g, SaturatedFat 8.4 g, Sodium 60.4 mg, Sugar 25.9 g

Tips:

  • For a perfectly crisp and flaky crust, use a combination of butter and shortening. The butter will add flavor, while the shortening will help to create a tender crumb.
  • To prevent the crust from shrinking, chill it for at least 30 minutes before baking.
  • Use a sharp knife to thinly slice the apples. This will help them to cook evenly.
  • To keep the apples from browning, toss them with a little lemon juice or vinegar before adding them to the tart.
  • If you don't have apricot jam, you can substitute another type of fruit jam, such as peach or strawberry.
  • Serve the tart warm or at room temperature with a dollop of whipped cream or ice cream.

Conclusion:

This apple tart with almonds and apricot jam is a delicious and easy-to-make dessert that is perfect for any occasion. The flaky crust, sweet apples, and tangy apricot jam make this tart a surefire hit with everyone who tries it. So next time you're looking for a special dessert to make, give this apple tart a try. You won't be disappointed!

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