We recently made our annual hajj to the Hudson Valley to inhale apples and take artsy pics with the changing leaves. After a gavage of burgers, pizza and brownies at our favorite spots, we returned to the city with about 20 pounds of apples and plenty of fall spirit. Naturally, in addition to snacking, I’ve been cooking and baking with as much apple as possible to finish our stash. I developed this recipe for a friend’s birthday and it’s quickly become a fall staple for us. A crisp almond crust is topped with soft baked apples for an easy tart that screams fall entertaining.
The best part is you can use this dough all year round with whatever fruit you have on hand. Try sliced pears, nectarines or plums for equally delicious tarts in every season. Just take a pro-tip and serve it slightly warm for optimal enjoyment.
Yield: One 9-inch tart
Prep Time: 20 minutes, plus cooling time
Cook Time: 50 minutes
Total Time: 1 hour and 10 minutes, plus cooling time
2 sticks unsalted butter, softened
1 cup granulated sugar
1 teaspoon kosher salt
1 cup all-purpose flour
1 cup almond flour
1 1/4 pounds honeycrisp apples (3 medium)
2 tablespoons lemon juice
1 tablespoon honey
- Preheat the oven to 350°. In a medium bowl, use a rubber spatula to cream together the butter with the sugar and salt until light and fluffy. Fold in the flours until a smooth dough forms. Transfer to a 9-inch tart pan with a removable bottom and press into the bottom and up the sides of the pan.
- Quarter each apple and remove the core. Using a mandolin, thinly slice the apples into 1/16-inch slices. Transfer to a bowl and toss with the lemon juice. Shingle the slices in the tart shell to form a rose, covering the entire base of the pan.
- Bake until golden brown, 50 to 55 minutes. As soon as you remove the pan, drizzle the apples with honey. Let cool completely, then slice and serve.