Ingredients:

  • 1 ½ cups All-Purpose Flour
  • ½ cup Icing (Confectioners') Sugar
  • 8 Tbsp Unsalted Butter, very cold and cubed (for crust)
  • ¼ tsp Fine Sea Salt
  • 1 Large Egg Yolk
  • 2-3 Tbsp Ice Water
  • 4 Tbsp Unsalted Butter, softened (for filling)
  • ¼ cup Granulated Sugar (for filling)
  • 1 Large Egg (for filling)
  • ⅔ cup Almond Flour/Ground Almonds
  • 1 Tbsp All-Purpose Flour (for filling)
  • 1 tsp Ground Cinnamon (for filling)
  • 1 tsp Vanilla Extract
  • 4-5 medium Firm, Tart Apples (e.g., Granny Smith), peeled, cored, and thinly sliced
  • 1 Tbsp Lemon Juice
  • 2 Tbsp Granulated Sugar (for topping)
  • ½ tsp Ground Cinnamon (for topping)
  • ¼ cup Apricot Preserves (smooth)
  • 1 Tbsp Water (or Calvados/Rum)

Instructions:

  1. Combine the Ingredients for the Pâte Sucrée: In a food processor or large bowl, pulse/mix the 1 ½ cups flour, icing sugar, and salt. Add the cold, cubed butter and pulse until the mixture resembles coarse breadcrumbs; it must remain cold.
  2. Bind and Chill the Dough: Add the egg yolk and mix briefly. Add ice water, one tablespoon at a time, mixing until the dough just comes together into a cohesive ball. Flatten the dough into a disc, wrap tightly, and chill for at least 60 minutes.
  3. Line the Tin: Roll the chilled dough into a 3mm thick circle, large enough to fit a 9-inch fluted tart tin. Carefully line the tin, trim the edges cleanly, and prick the bottom with a fork. Chill the lined shell for 30 minutes to prevent shrinkage.
  4. Blind Bake the Crust: Preheat oven to 190°C (375°F). Line the chilled shell with parchment paper, fill with baking weights, and bake for 15 minutes. Remove the weights and parchment, and bake for a further 5-7 minutes until the base is dry and lightly golden. Cool completely.
  5. Make the Crème d’Amande: Cream the softened butter and ¼ cup granulated sugar until pale. Beat in the egg and vanilla. Stir in the almond flour, 1 tsp cinnamon, and 1 Tbsp all-purpose flour until just combined. Set aside.
  6. Prepare the Apples: Peel, core, and slice the apples thinly (2-3 mm thick). Toss immediately with lemon juice. In a separate bowl, toss the sliced apples lightly with the remaining 2 Tbsp sugar and ½ tsp cinnamon.
  7. Assembly: Spread the Crème d’Amande evenly over the cooled, blind-baked tart shell. Starting from the outer edge, arrange the apple slices overlapping in tight concentric circles, working your way towards the centre.
  8. Bake: Bake for 45–50 minutes at 180°C (350°F). The crust should be deep golden, and the apples should be very tender when pierced. Allow the tart to cool in the tin for at least 30 minutes.
  9. Glazing and Finishing: Gently warm the apricot preserves and water (or spirit) in a small saucepan until liquid and smooth. Pass the mixture through a fine sieve. Using a pastry brush, liberally glaze the entire surface of the apples while the tart is still warm. Remove from the tin and serve.