Apple Tart with Almond Filling


  • 1 recipe Pate Brisee or pie shell
  • Frangipane:
  • 3/4 cup almonds, ground to powder
  • 1/2 cup sugar
  • 1 egg
  • 1 tablespoon melted sweet butter
  • Apples:
  • 5 red or golden Delicious apples, peeled and cored
  • 3 tablespoons sugar
  • 2 tablespoons sweet butter
  • Apricot Glaze:
  • 6 tablespoons apricot jam
  • 2 tablespoons sugar
  • 1/4 cup water
  • 1 tablespoon kirsch or brandy


  • Frangipane:
  • Grind the almonds in the electric blender or food processor to a powder. Then mix with the sugar, egg, and melted butter. Blend a few seconds to make a smooth paste. Spread over the top of the dough.
  • Apples:
  • Cut peeled and cored apples in half and slice about 1/4" thick. Arrange the slices, overlapping, in circles on top of the frangipane (it is acceptable to place the apples on the frangipane in a random fashion). sprinkle with the 3 tablespoons of sugar and dot the top with the sweet butter, cut into small pieces. Bake in a preheated 400F oven for 1 1/4 hours, or until apples are tender and the pastry has browned. Let cool to room temperature.
  • Apricot Glaze:
  • Combine the apricot jam, sugar, and water in a small saucepan. Bring to a boil, then simmer slowly for 5 minutes. Strain through a fine sieve. Place a piece of plastic wrap directly on the surface of the mixture to prevent a skin from forming. When cool, stir in the brandy.


  • SOURCE: Jacques Pepin