Between the flaky layers of crust, sweet almond frangipane and thinly sliced apples, this simple dessert is a holiday party win. It’s just the right amount of sweetness to satisfy, without turning over for your post-Thanksgiving nap. Aliza Sokolow is showing you how to make it step-by-step. Here’s how it’s done:
1 sheet of puff pastry
1 1/2 cups almond meal
2/3 cups sugar
1/4 tsp kosher salt
2 eggs, lightly beaten
1 tsp almond extract
1 tsp vanilla extract
2 tbsp unsalted butter, melted
2 apples, thinly sliced
1/4 cup apricot jam
- Roll out one sheet of thawed puff pastry, place onto the pie pan and rim the edges, pinch the excess over the rim.
- In a large bowl, add: almond meal, sugar, salt, eggs, almond extract, vanilla extract, melted butter.
- Pour mixture on top of pastry, then place thinly sliced apples in a pretty design.
- Bake for 30 mins at 350
- Heat apricot jam on low, until liquified. Gently pour over tart.
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