Open-Face Apple-and-Almond Tart

Ingredients

4 apples (your choice), peeled, seeds removed, cut into 1/2-inch wedges
1 tablespoon fresh lemon juice
1 tablespoon brown sugar
1/2 teaspoon almond extract
1 teaspoon cinnamon
Flour (for dusting work surface)
Joanne's Tart Dough
Almond Paste
1/2 cup thinly sliced almonds (optional)
1 tablespoon white granulated sugar, divided
1 large egg white
1 tablespoon water

Instructions

Heat oven to 400 degrees. In a large bowl, combine apple wedges, lemon juice, brown sugar, almond extract, and cinnamon; toss well to coat.

On a lightly floured work surface, roll Joanne’s Tart Dough out into a 16-inch round (about ⅛ inch thick), and place on a baking sheet.

Now roll Almond Paste into a 12-inch round and place it in the center of the dough. (It’s okay if it breaks apart; it’ll be covered with apples.)

Leaving a 2-inch border of dough, arrange apple wedges in an overlapping spiral from the edges to the center. Sprinkle with sliced almonds (if desired) and approximately 1 teaspoon white granulated sugar. Gently fold a 3-inch section of dough over the edge of the apple wedges; repeat with the remaining dough.

In a small bowl, whisk together egg white and water. Brush outside edge of dough with egg mixture. Sprinkle edge with remaining sugar. Bake 30 minutes or until dough is well browned. Let cool about 10 minutes before serving.

Joanne's Tart Dough

Almond Paste

Yield: 

8 pieces

Course

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