Crispy Crackly Apple Almond Tart

10.11.2012


This is one of those tarts that win every time. It´s crispy, crackly, nutty and barely sweet. Just what I like in a fruit dessert.


Today´s recipe for our French Fridays with Dorie group, is an apple frangipane tart made with filo dough. It can be found in Dorie Greenspan´s book Around my French Table.
I´m using the word frangipane (almond cream) a bit loosely here, because the traditional one doesn´t have cream and uses powdered sugar. Or at least all the ones I´ve made from french books. That said, this recipe will become my go-to almond cream favorite from now on. It´s richer and creamier than the other ones. It comes together in a nano second, especially if you, like me, have almond meal. If you have to ground the almonds it will take a bit more. I have forever made it in the food processor, though this recipe has you mixing in different bowls and by hand. I just dumped everything in and blitzed until a cream was formed. That was before I read the instructions correctly, something I have a tendency of doing.


Following the above mentioned tendency, I also didn´t read the part where it said that the filo sheets had to be buttered and sprinkled with a bit of sugar as I stacked them. So I buttered the eight pieces of dough before reading the recipe again. And you know what? It´s not difficult to un-stack the thin, thin dough. Just use a light touch and be careful. So after sprinkling the sugar I cut the apples. It´s a miracle they are almost in two neat rows. I´m not careful with those details. But this was easy and being such a thin and crackly crust, it needs apples that are cut thin and overlapping.


So things worked out very well in the end. The filo dough behaved as only she knows how to and produced that wonderfully thin crashing sensation when I bit into it. The almond cream with apples and a drizzle of honey that I used on top is a perfect flavor combination. My only regret is that the apples don´t brown or caramelize. 
This is a tart to make many, many times using all different kinds of nuts for the cream and fruits for the topping. A superb tart as only the french know how to do. The recipe can be found here.




20 comments:

  1. Not too sweet and with apples? Sounds good.. :)

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  2. I agree, I would have liked the apples to caramelize as well. I love the last picture with the honey drizzle - just perfect.

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  3. Wasn't this wonderful? I was so surprised and will be making this again very very soon!

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  4. This was a pleasant surprise, wasn't it? I am going to have to try it again with the phyllo dough!
    Looks tasty :-)

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  5. Just beautiful - I think this would be great with pears, too.

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  6. Paula, your apple tart looks wonderful - wasn´t this a fun recipe to put together?! Although I must admit that I have been making a very similar recipe for years (with puff pastry instead of phyllo and we adore these kinds of tarts too, so we knew this would be good before I made it. Glad you liked so much as well - have a great weekend!

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  7. Great job -your tart looks beautiful. You are right - it would be fun experimenting with different creams to use in this tart.

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  8. Your tart looks fantastic, and kudos for being so patient with the phyllo dough!

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  9. I thought the filo was going to be so difficult to use and I also found that it wasn't that hard. Of course, I read the directions, Paula!!! so only messed with it once. Thank you for reminding me that almond cream is frangipane. I couldn't come up with the word yesterday. I think all of us started out with a ??? and ended up loving or at least liking this pastry. I appreciate knowing that filo is a "she" and loved your phrase "thin crashing sensation" when talking about your first bite. Nice phrase.

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  10. Tu tarta se ve divina! Tambien soy medio desesperadita y a veces me adelanto a los pasos de las recetas. Que suerte tuviste que las hojas de filo no se rompieron.

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  11. I like the idea of using different nuts for the cream. So pretty.

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  12. I enjoyed this tart too - a definite keeper.

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  13. Perfect tart and beautiful photos. I was also fascinated by your Chorizo & Mozzarella Danish bread,
    absolutely delicious looking.

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  14. Beautifully done, Paula!!! I don't think I would have ever thought to add the sugar after the fact...you go, girl!!!!

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  15. You are so right, Paula! This was a superb tart as only the french know how to do them. We absolutely loved this tart! I have made two so far, and I am sure there are many more in my future…maybe a fig tart next!
    Yours looks incredibly beautiful…lovely photos!

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  16. Wow, that looks amazing, Paula. I think that whirling it in the food processor is a much easier way to go! And, I'm very impressed that you peeled those filo dough sheets apart to add the sugar. Nice work.

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  17. I'm impressed that you went back and sprinkled sugar on each layer! I also think I'd choose the food processor route for the almond cream, next time. Your tart looks gorgeous.

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  18. This is so pretty, Paula. I love how it is crispy and not too sweet with the gorgeous layered apples. I'm printing this to make it. love.

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  19. This tart sounds amazing and I would never have imagined making a tart using phylo dough. I ca also imagine this would be amazing with pears. As you will see from Cocoa & Lavender, I am in a very pear mood lately... - David

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