Apple and Almond Tart

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Tarta di Mele e Mandorle

  Serves 8 People


Sweet Pastry:

  • 350 g Unbleached White Flour
  • 175 g Butter, unsalted
  • 80 g Icing Sugar
  • 2 Eggs
  • 1 Lemon, Zest


  • 120 g Butter, unsalted
  • 120 g Caster Sugar
  • 120 g Almonds, ground
  • 2 Eggs, large
  • 1 tbsp Flour
  • 2 Apples, large, crisp
  • Cinnamon, ground, large pinch
  • Brown Sugar


  • For the pastry, put the flour, butter, lemon zest and sugar in a large bowl
  • Work the mixture with fingertips until it reaches a sandy consistency
  • Add an egg and bind the mixture; if more binding is necessary add another egg or a drop of water
  • Form into a smooth ball, working the pastry as little as possible
  • Flatten the dough on a pate and place in refrigerator
  • Peel and dice the apples.  Sprinkle with cinnamon, brown sugar and the juice of lemon
  • Line a 10 inch/25 cm tart pan with the pastry and prick with a fork
  • Spread the apples evenly over the pastry
  • To make the frangipane cream the butter and sugar in a bowl, gradually add the eggs and finally blend in the ground almonds and flour
  • Cover the apples with the frangipane mix and top with flaked almonds and a little brown sugar
  • It is best to spread the frangipane when it has just been made as it will spread more easily
  • Bake at 180°C for 45-50 minutes and until golden brown
  • Allow to cool and serve