Rustic Apple Almond Tarte

DessertSweet Tartes
March 18 , 2016 / By / , , , / Post a Comment

Cet article est aussi disponible en: French

A few days ago was Pi Day. My daughter is a math enthusiast and she loves pie too. So there’s no way that on 3/14 we don’t end up making and eating pies. I know, it’s lame but I had to google translate the word “pie” to make sure that my Rustic Apple Almond Tarte fit the theme. Now that I’m sure  “pie” is “tarte” in French, we can continue with our recipe! Don’t worry, we would have found another way to make it fit because  as you know.: when there’s a will…

 

Rustic Apple Almond Tart

I love making rustic pies aka I-dont-need-a-pan pie because you just make your dough and you fold the the edges as a natural self container. The almond cream is also called “frangipane” in France: it’s made with almond meal, butter, eggs, vanilla extract and personally,  I like to add a touch of rum.

Frangipane cream for rustic tart

In this recipe, I used apples but pears are even a better pear-ing (get it? pairing – I know, I’m hilarious!) – and let me tell you, some pies can be eaten as is, but this one brings its delicisouness to the next level when served slightly warm with vanilla ice-cream! You don’t have to wait for Pi day to try it! You’re going to love it! What about you? Did you celebrate Pi day? What’s your favorite pie?

Print Recipe
Rustic Apple Almond Tarte Yum
Rustic Apple Almond Tart
Course Dessert
Prep Time 15 minutes
Cook Time 30-45 minutes (depending on the thickness of your crust)
Servings
servings
Ingredients
Course Dessert
Prep Time 15 minutes
Cook Time 30-45 minutes (depending on the thickness of your crust)
Servings
servings
Ingredients
Rustic Apple Almond Tart
Instructions
  1. Preheat your oven at 400° F. Roll out your crust on a piece of parchment paper and transfer to a baking tray. if you're using a non-stick tray, you can omit the parchment paper.
  2. Prepare your almond cream: in a large mixing bowl, cream together your butter and your sugar, saving 1 tbsp of sugar for later. When the cream is light and fluffy after about 3 minutes, add the almond meal, the eggs, the vanilla and the rum and beat at medium/high speed until well incorporated.
  3. Spread the cream on the rolled out crust stopping 3 inches (8 cm) from the edges. Layer your apples on top and fold the edges to close the pie. Sprinkle the entire tarte with the remaining sugar.
  4. Bake for about 45 min until the crust is golden brown. In a small cup, mix the honey with the water and apply to your tarte to give it a shine. This is totally optional and mainly for the OCD baker in you!
Recipe Notes

This pie is better eaten the same day but the almond flavor will develop if you eat it the next day. Enjoy!

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VOAHANGY’S COOKING TIPS

#1
Organization is key in the kitchen. If you have everything measured, prepped and sorted before hand, executing your recipe will be pure bliss.

#2
A food scale is more precise and very useful to calculate calories in a recipe if you're watching your waistline.

#3
Clean up as you go. You'll be much happier after all that hard work!

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