3000 miles 'til dinner.

This tart is a year ‘round dessert’ because we are lucky enough to find baking apples in our markets all year long. Under ‘just wing it” below you’ll find suggestions for using other fresh fruit as it comes into season in the summer months.  

Pan:  10” fluted tart pan

Prep time: 60 minutes

Baking time:   tart shell:  20 minutes/filled tart: 30-40 minutes

Baking temp:  350 degrees - middle rack

Servings:   8 generous slices

♥PANTRY, FRIDGE, MARKET♥♥

#1 - 1 pre-bake Tart Shell  - follow recipe for Sweet Pastry for Tart Shell under Pecan Tart     (recipe will make 2 shells so freeze half the dough for another time)

#2 - Apple-Almond filling 

   1 C. sliced or slivered almonds, skin on or off

   1 C. granulated sugar

  3  large eggs

  2  t. pure vanilla extract

  2 T.  flour

  1/4. t. sea salt

  3 large baking apples such as granny smith, rome beauty, fuji, newton pippin, 

  2 T. unsalted butter, melted

#3 - Whipped Cream - 1 pint whipping or heavy cream, 2 t. pure vanilla extract

♥PREP - heat oven to 350 degrees

*apples - peel, core and cut into approx 3/4” chunks, toss with 2 T. melted butter and  and spread out on baking pan. Bake until barely tender, about 15 minutes. Spoon into pre-baked tart shell.

*almonds - Spread almonds on a heavy bottom baking pan and toast until aromatic and lightly toasted (10-15 minutes max) Watch carefully, as they will burn easily, especially if they are the sliced or slivered variety. I usually set the timer in 5 minute increments to check their progress. 

In a food processor bowl/metal blade, grind 3/4 C. almonds to a fine meal but not a powder. If you prefer, you can grind to a coarse meal, texture up to you. Set aside in a medium size bowl. 

In same processor bowl (no need to rinse), add the sugar, eggs, vanilla, flour and salt processing until light and thick, about 3 minutes. Pour into mixing bowl with ground almonds and stir. 

♥BAKE-350 degrees. Place pre-baked tart shell on parchment lined baking sheet (to catch drips while tart is baking) and pour egg and almond mix over the apples. Sprinkle the remaining 1/4 C. sliced or slivered almonds over the top, pressing in slightly. Bake until golden brown and firm to the touch when you press your finger lightly on the center of the tart.

 ♥Serve - with warm or room temp, with whipped cream or vanilla ice cream and garnish with remaining toasted ground almonds 

♥ Whipped Cream♥  - food processor - Pour cream into food processor bowl/metal or plastic blade. Process until creams begins to thicken. Add vanilla, then continue processing until cream is desired consistency. For sweetener, add 1 T. powdered sugar and blend in. Note: this process takes only “a minute” ——don’t walk away with your processor on or you may have butter!

♥♥ WAYS TO “just wing it” ♥♥               consider or substitute

*consider using a combination of baking apples, rather than just a single variety

*consider using fresh pears (do not peel or pre-bake)

*consider using fresh berries of your choice, fresh peeled peaches (do not pre-bake)

*substitute: no tart pan? use an 8” pie pan/dish

*substitute: whole almonds or chopped almonds can be ground for the meal; chop for sprinkling on top the tart

♥ Helpful Hints♥

*finely ground almonds (almond meal) can be found in many markets

*toasting the almonds brings out their flavor and they are less likely to sink in bake and bread batters

*what are baking apples? apples that are a combination of tart or tangy and slighly sweet, with a firm flesh that won’t break down when baking; if in doubt, as the expert in the produce aisle for recommended baking apples in his/her store.

(MIL post)