Crostata di Mele e Mandorle (Apple and Almond Tart)

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This classic tart is so delicious and can be served hot or cold. Italians would eat this at breakfast but I serve it as a dessert.

Difficulty: Medium - experience needed
Serves: 6 to 8

Preparation time:
Cooking time:

Dietary guidance: v 

Tags: dessert · apple · tart · almodn ·

Ingredients

350g Sweet Short crust Pastry
5 tbsp Apricot jam

Filling
115g Soft Butter
115g Caster Sugar (Fine Sugar)
115g Almond Flour (Ground Almonds if you can’t find this)
25g Plain Flour
2 Large Eggs, beaten
3 or 4 drops of Almond Essence

Topping
3 Granny Smith’s Apples (Green Apples)
4 tbsp Apricot Jam
1 tbsp Water

Method

Preheat the oven to 190 degrees (375 F). Roll out the pastry and place in a round tart tin. Spread the 5 tsps of Apricot jam over the base.

To make the filling: beat all the ingredients together in with a mixer until light and fluffy. Spoon into the pastry case and level the surface with a knife.

To make the topping: Peel and core the apples, half them and then slice them thinly. Place them in overlapping rows on top of the filling so that they resemble a cross. Press the slices gently into the filling. Warm the 4 tbsp of apricot jam together with the water in a small pan and brush half the liquid over the apples. Place the tin in the oven and bake for 35 minutes or until the apples start to singe at the edges and the filling is nice and browned. Re-heat the remaining jam glaze and brush over the tart. Allow the tart to cool before serving.

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