It's fall. Apple season. While on a quest to find the ultimate apple pie recipe, I came across this French style tart.
I thought it would be the perfect sophisticated dessert.
Flaky phyllo pastry, butter, sugar, Braeburn apples, almond cream, and an apricot and cider reduction glaze.
I will admit that many sheets of phyllo dough were sacrificed to produce this tart (moment of silence in honor). It's been years since I have worked with phyllo. Thank goodness the package had way more sheets than I needed.
Oh, by the way, this recipe requires that you make the almond cream at least four hours in advance of assembling and baking this tart.
Braeburn Apple and Almond Tart
Adapted from Bon Appetit, serves 8 to 10
1 1/4 C almond meal
1/4 C sugar
1 large egg
1/2 t. vanilla
1/8 t. salt
1/4 C plus 1 T heavy cream
Crust and Apples
8 (or more) sheets of phyllo pastry
1 stick melted unsalted butter
2 1/2 T sugar
3 medium Braeburn apples, cored, peeled, halved, and cut into 1/8 inch thick slices
1/2 C apricot preserves
2 T of apple cider or juice reduction (boil 1/2 C of apple cider until it has been reduced to a concentrate. You can skip this step and use water)
To make the almond cream: Whisk the almond meal and sugar together in a medium bowl. In another medium bowl, mix the egg, vanilla, and salt. Add half of the almond and sugar into the egg mixture and whisk. Add the whipping cream and mix. Add the rest of the almond mixture and mix thoroughly. Press plastic wrap on the top of the mixture and refrigerate for at least 4 hours and up to 2 days.
When you are ready to bake the tart, place a rack in the middle of the oven and preheat the oven to 350 degrees F.
Line a rimmed baking sheet with parchment or a silicone mat. Unroll the thawed phyllo sheets on your work surface and cover them with a damp kitchen towel.
Place one sheet of phyllo on the baking sheet, brush it with butter, and sprinkle it with 1/2 tsp of sugar. Repeat 7 more times.
Dollop the almond cream onto the phyllo and spread it with a spatula, leaving a 1 inch border of dough. Place the apple slices on top as pictured above. You will have two or three rows depending upon the size of your apples.
Using a dough scraper, slightly lift and push the edges of the phyllo toward the apples to create an outer crust.
Bake the tart for about 40 to 50 minutes, until the crust is golden brown and the apples are cooked through.
Move the baking sheet to a rack to cool.
Melt the preserves and the reduction or water and brush it over the apples and the crust. Using large spatulas, move the tart to a platter to serve.
For a more traditional apple pie, see this post.