I had some wine-soaked apples left over from the Apple and Frangipane Tart I made last week, so I made another tart, but changed it up a bit. The purplish-red stained apples and the heart in the middle make it a perfect Valentine's Day dessert! The crust is so buttery and flaky and with the tartly sweet apples and earthy almond paste, it's a winner.
Here's how to make it:
DO 3 HOURS AHEAD: If you want to give your apple slices that reddish hue, soak them in red wine (I used burgundy) and 2 cinnamon sticks in a large bowl (make sure the apples are covered completely) for 2-3 hours in the fridge. Use a mandoline to get even slices.
Ingredients
For the Crust:
1 1/2 cups all purpose flour
1/2 TSP kosher salt
2 TBS granulated sugar
12 TBS (1 1/2 sticks) very cold unsalted butter, cut into 1/2-inch pieces
1/4 cup very cold water (I make ice water in a glass measuring cup and discard the ice when I'm ready to use it)
Instructions
Line a baking sheet with parchment paper.
In a food processor (use the steel blade) combine the flour, salt and sugar and pulse for about 10-15 seconds to combine.
Add the cold butter pieces and pulse for about 5 seconds, until the butter is the size of peas.
Sprinkle the ice water over the mixture and pulse for another 5 seconds, until the mixture is moistened and very crumbly.
Transfer the dough to a lightly floured work surface (I like to use my silicone mat - the dough doesn't stick and it has measurements on it) and knead a few times, just until it comes together into a cohesive ball.
Pat the dough into a disk. Flour your work surface again and dust the dough with flour.
Save a tiny piece of the dough to form a heart to place on in the middle of the tart before you bake it.
Use a rolling pin to roll into a circle about 10 inches in diameter, turning and adding more flour as necessary so the dough doesn’t stick.
Transfer the dough to the parchment-lined baking sheet and refrigerate while you make the filling.
For the Filling:
3 large apples (I like to use red delicious or honeycrisp)
1/3 cup sugar
1 TSP vanilla extract
1 TSP cinnamon
2 tablespoons unsalted butter, melted
1/8 teaspoon salt
Instructions
Peel, core, and slice the apples into 1/8-inch-thick slices ) and place them in a large bowl.
Add the sugar, vanilla, cinnamon, melted butter, and salt.
Toss to combine.
Other Ingredients - you'll use these when you're preparing the tart before it goes in the oven.
7 ounce package of almond paste (I like the Odense brand from Whole Foods)
1 TBS all purpose flour
1 egg, beaten
2 TBS granulated sugar
Putting It All Together:
Take the dough out of the fridge and slide the parchment paper onto the countertop or your silicone mat. Roll the dough, directly on the parchment paper, into a 14-inch circle about 1/8 inch thick. It’s okay if the edges are a little ragged. Place the parchment and dough back on the baking sheet – the pastry should curve up the lip of the pan.
Sprinkle 1 TBS flour evenly over the pastry.
Using a rolling pin, on your surface or silicone mat, roll out the almond paste to a 10 inch diameter. If the paste is hard, take it out of the package, place on a microwave-safe plate, and microwave on high for about 20-30 seconds. It should be soft enough to roll, but not too soft.
Lay the rolled out almond paste into the center of the dough.
Arrange the apple slices on top in overlapping circles to within 3 inches of the edge.
Fold the edges of the dough over the apples, working your way around and creating pleats as you go. Patch up any tears by pinching a bit of dough from the edge.
Add the dough heart (optional).
Using a pastry brush, brush the pleated dough evenly with the beaten egg.
Sprinkle 1 TBS of the granulated sugar over the top crust and 1 TBS over the fruit.
Chill the assembled tart in the fridge for 15 to 20 minutes.
While the tart is chilling, preheat the oven to 350° F and set an oven rack in the center position.
Bake for 55 to 65 minutes, or until the apples are tender and the crust is golden and cooked through.
Transfer the pan to a cooling rack and let cool.
Use two large spatulas to transfer the tart to a serving plate or cutting board. The crust will be crumbly so be very careful. Slice and serve warm or at room temperature. The tart is best the day it is made, but you can keep leftovers (if you have any!) loosely covered on the countertop for a few days.
I recommend serving it with vanilla or cinnamon ice cream and drizzled with homemade caramel. YUM!
Did you make it? Share pics in the comments!
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