APPLE PRALINE TART
Give regular ol' apple pie a run for its money with this praline-topped tart.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield makes an 8-inch tart
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Place an 8-by-1 3/4-inch cake ring on a parchment-lined baking sheet. Roll pate brisee on a lightly floured surface to a 1/8-inch thickness. Fit gently into ring, easing dough into corners and removing excess dough so the tart shell is flush with the top of the cake ring. Use a fork to pierce bottom of tart shell, and place in the freezer for 30 minutes.
- Place apricots, figs, cognac, and water in a medium saucepan, and bring to a simmer over medium heat. Cook, stirring occasionally, until all the liquid has been absorbed and fruit is softened, about 4 minutes. Set aside to cool.
- Cut apples into 3/4-inch cubes. Place them in a bowl, and combine with lemon juice, tossing to coat. Add dried fruit mixture and chopped praline, and stir to combine.
- Combine eggs, sugar, and flour in a medium bowl, and whisk until smooth. Place butter and vanilla-bean pod and seeds in a saute pan, and cook over medium-high heat until butter begins to brown. Add to egg mixture, and whisk until fully incorporated.Remove pod, and discard.
- Remove tart shell from freezer, and fill with apple mixture, making sure dried fruits are evenly distributed. Slowly pour egg mixture over fruit, letting it seep into all the gaps, until it is 1/8 inch from the top of the tart shell.
- Place tart in oven, and bake until a tester inserted into the center comes out clean and the top is nicely browned, about 1 hour 30 minutes. Transfer to a wire rack to cool for 30 minutes before removing ring.
- Serve warm or at room temperature, topped with vanilla ice cream and garnished with almond praline.
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Isaiah Joseph
[email protected]Overall, I was disappointed with this tart. I would not recommend it.
Elizabeth Mosimane
[email protected]The tart was a bit too time-consuming to make. I would recommend using a simpler recipe.
Sadak Miah
[email protected]The tart was a bit too tart for my taste. I would recommend using a sweeter variety of apples.
Malik Nadeem
[email protected]The crust was a bit too crumbly for my taste. I would recommend using a different recipe for the crust.
Dut Denq
[email protected]I found the tart to be a bit too sweet for my taste. I would recommend using less sugar in the filling.
Fernando
[email protected]This tart is a bit pricey to make, but it's worth it for a special occasion.
CoachSarfo
[email protected]I made this tart for Thanksgiving and it was a huge hit. Everyone raved about it.
Roni Hossen
[email protected]This is the perfect fall dessert. The apples are perfectly spiced and the praline topping is the perfect finishing touch.
Mani Munna
[email protected]I'm not a big fan of apple pie, but I loved this tart. The praline topping really makes it special.
Bones McCoy
[email protected]This tart is so good, I could eat it every day!
Hearteyes._.444him
[email protected]I've made this tart several times now and it's always a crowd-pleaser. It's the perfect dessert for any occasion.
Rohan Kumar
[email protected]This tart is a bit time-consuming to make, but it's worth it. The end result is a delicious and impressive dessert.
Rex DuBois
[email protected]I made a few changes to the recipe: I used a store-bought crust and I added a little bit of cinnamon to the filling. The tart still turned out great!
Val Vargas
[email protected]The tart was easy to make and the instructions were clear. I'm not a very experienced baker, but I was able to make this tart without any problems.
James Anthony
[email protected]I followed the recipe exactly and the tart turned out perfectly. I highly recommend this recipe.
Nathan Lowman
[email protected]This is the best apple tart I've ever had. The praline topping is amazing!
Ruksher Rupa
[email protected]I made this tart for a party and it was a huge success! Everyone loved it.
Atara Israel
[email protected]This apple praline tart was a hit! The crust was flaky and buttery, and the filling was perfectly sweet and tart. I'll definitely be making this again!