Now that November is in full swing, let’s talk about Thanksgiving and the most important dish, PIE, or in this case, apple tart with almond paste filling! What did you think it was??? My meal always starts with dessert! And I leave the difficult task of roasting a delicious turkey to Ryan. I can barely lift the darn thing, let alone cook it. But pie, pie is my life!
For the past couple years, we’ve been hosting Thanksgiving dinner at our house for my family. I really wish I could share everything we make with you guys, but I think it is not possible in one post, or even in one week. And that means we’ll have to convince Ryan to write up a few posts 😉 cuz turkey, stuffing, gravy, mashed potato, those are definitely not within my expertise. However, this apple tart with almond paste filing is!
I know a tart is not quite a pie… But it is a cousin, and it is so good that I’m totally considering forgoing the traditional two crusts apple pie for this apple tart at Thanksgiving. Or maybe I’ll just make both, that’ll keep everyone happy, won’t it? I kind of love that this tart is so much easier to make than a pie, peeling and slicing only a few apples versus a whole basket, not that I mind once the pie is all done and I’m digging into it with a serving of ice cream on the side.
I made this tart with a layer of almond paste at the bottom and a layer of apple on top. I’ve had this on my list for a while since almond paste/marzipan is Ryan’s favorite sweet thing. Whenever I make something with almond paste/marzipan, it tends to not get shared around too much… You can make this tart using the store bought version, I usually buy Odense Almond Paste, since it’s always available at the store. Or you can make your own almond paste, recipe to follow below. It’s so easy, once you make it, you can’t stop making more and putting it in everything!
The almond paste recipe is based on Bob’s Red Mill’s recipe.
- 1 1/4 cup all-purpose flour
- 4 oz unsalted butter (1 stick)
- 2 tablespoon granulated sugar
- 1/4 teaspoon salt
- 3 tablespoon cold water
- 1 cup almond meal/flour
- 1/2 cup powder sugar
- 1 egg white
- 1/4 teaspoon almond extract
- 1/8 teaspoon kosher salt
- 2 large honey crisp apples (or 4 small ones)
- 1 tablespoon granulated sugar
- 1/4 teaspoon cinnamon
- 1 tablespoon unsalted butter - melted
- For almond paste, add almond meal, sugar, egg white, almond extract and salt to a bowl, mix well until combined. Cover and refrigerate until ready to use. Almond paste can be prepared well in advance and store in the refrigerator for up to 10 days.
- For the crust, place flour, sugar and salt in the food processor fitted with the dough blade and pulse a few times to mix.
- Cube the butter and add to the flour mixture. Make sure butter is cold. Pulse several times until butter is about pea size and mixture resembles coarse crumbs.
- Add cold water, 1 tablespoon at a time, and pulse until the dough starts to pull together. Be mindful not to overmix, you still want chunks of butter in the dough to create a flaky crust.
- Turn the dough out on a lightly floured board and shape into a disk. Wrap in plastic and rest in the refrigerator for an hour.
- Roll dough out into a circle about 1/4” thick and large enough to fit your tart pan. Transfer the dough to your tart pan and lightly press into the bottom and sides. Let the extra dough hang off the edge, then take your rolling pin and press along the edge of the pan to take off the extra dough.
- Cover the dough in plastic and place in the freezer.
- Move your oven rack to the lower third of the oven and preheat to 400°F.
- Peel and cut apples into 1/8” thick slices.
- When the oven is ready, take the crust out of the freezer. Take the almond paste, lightly spread and press it to the bottom of the crust so it covers the entire surface.
- Arrange the apple slices on top of the almond paste. Brush the melted butter all over the apples. Mix the sugar and cinnamon together and sprinkle on top.
- Bake for 50 minutes.
- Let cool on a wire rack before serving.