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Apple and almond tart

Australian Gourmet Traveller recipe for apple and almond tart.

By Lisa Featherby
  • 45 mins preparation
  • 45 mins cooking plus chilling, resting, cooling
  • Serves 8
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Apple and almond tart
South Australian organic Jonagold apples from Kalangadoo Organic Orchards with a Sauternes sauce make the handsome topping to this almond tart.


  • 150 ml each of crème fraîche, mascarpone and thickened cream
  • Finely grated rind and juice of ½ lemon
  • To serve: toasted flaked almonds
  • 150 gm softened butter
  • 150 gm pure icing sugar, sieved
  • 1½ eggs, beaten
  • 75 gm each very finely ground blanched almonds and almond meal
  • 1 tsp brandy
  • 220 gm plain flour
  • 150 gm butter, chilled, coarsely chopped
  • Seeds from 1 vanilla bean
  • 1 egg, beaten
Apples in Sauternes
  • 100 gm pure icing sugar, sieved
  • 4 apples, such as gala, pink lady or Jonathan, peeled, cored, each cut into 8 wedges
  • 120 ml Sauternes or another sticky white dessert wine


  • 1
    For frangipane, beat butter and icing sugar in an electric mixer until pale and combined, beat in eggs, then stir through almonds and brandy. Refrigerate until firm (1 hour).
  • 2
    For pastry, process flour, butter and vanilla seeds in a food processor until combined, then add egg and process until mixture comes together. Form into a disc, then wrap in plastic wrap and refrigerate to rest (1 hour).
  • 3
    Roll pastry to a 28cm round between 2 sheets of baking paper and refrigerate until firm. Remove paper, transfer pastry to a lightly floured surface, dust with flour and roll to a 32cm round (if pastry gets too soft, refrigerate again until firm). Line a 25cm-diameter straight-sided buttered and floured tart tin with pastry, spoon frangipane into tart and smooth with the back of a wet spoon, then trim pastry to just above frangipane and refrigerate to rest (30 minutes).
  • 4
    Preheat oven to 180C. Bake tart until pastry is golden and frangipane is golden and set (30-40 minutes; you may need to cover the centre of pastry with foil if browning too much). Turn off oven and leave in oven for 15 minutes, then transfer to a wire rack to cool completely (1 hour). Turn out onto a serving plate.
  • 5
    For apples in Sauternes, heat a large frying pan over high heat, add icing sugar, then arrange apples on top and cook until turning caramel in colour (3-4 minutes), then toss occasionally until caramelised all over (3-5 minutes). Add Sauternes and turn apples occasionally until a thin sauce forms (2-3 minutes).
  • 6
    Whisk crème fraîche, mascarpone, cream, lemon rind and juice in a bowl until soft peaks form.
  • 7
    Serve tart topped with apples in Sauternes and scattered with toasted almonds, with crème fraîche mixture to the side.


This recipe is from the May 2013 issue of .

  • Author: Lisa Featherby