Apple Tart Recipe

Prepare dough

Preheat the oven to 350°F (175°C). Lightly butter a 9-inch tart pan with removable bottom. In a bowl, whisk together 1.5 cups all-purpose flour, 0.5 cup powdered sugar and 1/8 tsp salt. Add 1/2 cup cold cubed unsalted butter and cut in with a pastry cutter or fingertips until mixture resembles coarse crumbs with some pea-sized pieces. Stir in 1 egg yolk and 1/2 tsp vanilla extract until dough comes together. If dough is dry, add 1 teaspoon cold water.

Blind bake base

Press the dough evenly into the bottom and up the sides of the tart pan, forming a uniform 1/8–1/4-inch layer. Prick the base lightly with a fork. Line with parchment and fill with pie weights or dried beans. Bake for 12 minutes. Remove weights and parchment and bake an additional 6–8 minutes until the crust is set and just beginning to turn golden. Cool slightly (5–10 minutes) in pan.

Make almond paste

While the crust bakes, beat 1/4 cup softened unsalted butter with 1/2 cup granulated sugar until light and fluffy. Add 1 egg and 1/4 tsp almond extract and beat until combined. Fold in 1 cup almond flour, 1 tablespoon all-purpose flour and 1/2 tsp lemon zest (if using) until a smooth paste forms. Scrape down sides and chill briefly if too soft (5–10 minutes).

Assemble almond layer

Spread the almond paste in an even layer over the warm baked crust, smoothing to within about 1/4 inch of the edge. The warmth helps it settle; do not overwork it. Return the pan to the oven for 8 minutes to set the almond layer slightly.

Prepare apples

While almond layer rests, toss 3 thinly sliced apples with 2 tablespoons granulated sugar, 1 tablespoon lemon juice and 1/2 teaspoon ground cinnamon in a bowl. Mix gently to coat and let sit 5 minutes to draw out a little juice.

Arrange apples on tart

Remove the tart from the oven (after almond layer set). Arrange the apple slices in overlapping concentric circles over the almond paste, covering it completely. Reserve any juices in the bowl for the topping or glaze.

Prepare cream mixture

Reduce oven temperature to 325°F (160°C). In a jug, whisk together 1 cup heavy cream, 1/4 cup whole milk, 1/3 cup granulated sugar, 1 egg, 1/2 tsp vanilla extract, 1 tsp cornstarch (optional) and a pinch of salt until sugar dissolves and mixture is smooth and slightly frothy.

Pour and bake

Carefully pour the cream mixture over the arranged apple slices; it should fill gaps and come nearly to the top of the apples but not overflow the tart. Bake at 325°F (160°C) for 25–30 minutes, or until the cream is set (it will still have a slight wobble in the center). If the apples brown too quickly, tent with foil for the last 10 minutes.

Glaze and cool

Warm 2 tablespoons apricot jam with 1 tablespoon water in a small saucepan or microwave until loose. Strain if necessary. Brush the warm glaze over the apple surface to give shine and seal moisture. Allow the tart to cool in the pan to room temperature (at least 1 hour) to let the cream fully set, then chill 1–2 hours for cleaner slices.

Unmold and serve

Run a thin knife around the tart edge to loosen, remove the outer ring and transfer the tart with the removable bottom to a serving plate. Slice and serve chilled or at cool room temperature. Keeps covered in the refrigerator up to 3 days.