4.Line the mold
Roll out the dough to 3 mm thick and line a lightly buttered 24 cm circle or mold. Prick the bottom with a fork.
5. Assembly
Spread the almond cream in the tart base. Arrange the apple slices in a rosette. Sprinkle with vanilla sugar and dot with small cubes of butter.
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Tips & Variations
Apples: choose firm, slightly tart varieties (Golden, Reine des Reinettes, Pink Lady).
Pear version: replace the apples with pears for a Bourdaloue tart.
Finish: coat with a little apricot jelly when removed from the oven for a shiny effect.
FAQ
My pastry shrinks during baking: let it rest in the refrigerator before baking.
Can I prepare the pie in advance? Yes, baked in the morning, it’s still delicious in the evening.
Can the pie be frozen? Yes, preferably already baked and then reheated in the oven.
Conclusion
This apple almond tart is a refined dessert, both soft and crunchy, which always makes an impression on a gourmet table. A must-try for your family meals or dinners with friends!
