Apple Almond Tart with Salted Caramel Glaze
A decadent, delicious, and quick dessert with simple ingredients.
Preheat the oven to 375 degrees F.
For this recipe, you will need a mandolin and an 8" spring form pan, but any 8" pie pan will do.
For The Crust:
½ cup butter, ⅓ cup sugar, ½ teaspoon vanilla, 1¼ cup flour
With a fork, cream together ½ cup room temperature butter and ⅓ cup of sugar, add in ½ teaspoon of vanilla. Incorporate 1¼ cup of flour slowly, until mixture is well combined. Loosely pour into pan and tap to level out. Start forming the crust by pressing down around the bottom perimeter of the pan, about ¼ of an inch in, creating a ridge and reserving crust for the edge. Work your way around the pan, pressing the crust into a wall along the edges, about ½ of an inch tall. Finally, stamp down the bottom of the crust until even. Pre-bake the crust for 15 minutes.
For The Custard:
¼ cup sugar, ½ teaspoon vanilla, 8oz cream cheese, 1 egg
While the crust bakes, begin to mix the filling. Whisk together 8 oz softened cream cheese, ¼ cup of sugar, 1 egg, and ½ teaspoon vanilla. Whisk until smooth. Pour into the middle of the warm crust and gently level out and sit while you prepare the topping.
For The Topping:
¼ cup sugar, ¼ cup Eatnuts.com Sliced Natural Almonds, lemon juice, 3 apples
In a mixing bowl, pour in ¼ cup of sugar, ¼ cup Eatnuts.com Sliced Natural Almonds and the juice of one lemon. Thinly slice 3 apples with a mandolin or sharp knife and coat with the sugar mixture. Begin by layering the half moon slices around the perimeter of the tart, the edges facing out. Arrange the slices until you reach the middle, cutting a few of the apple slices in half to be able to maintain a tight concentric circle. For the very center, place a very thinly sliced piece of apple that has been rolled onto itself. Sprinkle with Eatnuts.com Sliced Natural Almonds and place on a middle rack in the oven.
For The Glaze:
1 cup sugar, ¼ cup water, ¾ cup heavy cream, 4 tablespoons butter
In a heavy saucepan, pour in 1 cup sugar and ¼ cup of water, bring to a boil over medium-low heat, without stirring. Boil until the syrup is a rich amber color, about 5-8 minutes. Remove the pan from the heat and gently whisk in ¾ cup of heavy cream, 4 tablespoons of unsalted butter and ½ teaspoon of sea salt.
Bake the tart for approximately 50 minutes. Begin to check after about 35 minutes, and if you notice the edges of the apples beginning to darken too much, place a piece of foil loosely over the pan. Remove from oven and let cool for at last 15 minutes before releasing the spring form pan. Serve with salted caramel glaze.
Tip: Swap the glaze for cinnamon!Almond Recipes, Pie and Dessert Recipes, Fall Recipes