Rustic Almond Crusted Apple Tart

[Loupy]

Rustic Almond Crusted Apple Tart
From: Elayane Damron @ shrinkingkitchen.com/

In looking for a simple, easy lightened up dessert for a special weekend meal, I discovered a Sonoma recipe for an Almond Crusted Tart using stone fruit. I decided to adapt it by using Granny Smith and Fuji Apples and sugar free orange marmalade as part of the glaze. This crust is easy to put together, full of flavor and texture and only takes 30 minutes to cool before rolling it out. I used apples, but you could easily use pears or peaches (frozen, this time of year) for the topping. I love the rustic, free form look of this apple tart.


Prep Time: 45 minutes
Cook Time: 40 minutes
Total Time: 1 hour, 25 minutes


Yield: 6 servings



Gather
½ cup of Almond Flour
½ cup of All Purpose Flour (you can use Whole Wheat Flour)
¼ cup of Oat Flour
¼ cup of Coconut Flour
¼ teaspoon of kosher salt
¼ cup of powdered sugar
1 egg, beaten slightly
4 tablespoon of cold unsalted butter, cut into small diced pieces
1 each of Granny Smith and Fuji apples, peeled, cored and thinly sliced
2 tablespoons of sugar free orange marmalade (feel free to sub in apricot or peach marmalade)
1 teaspoon of ground cinnamon
1 tablespoon of brandy (optional)


Step by Step:

To Make the Crust:
Combine the flours, salt and powdered sugar in a stand mixer.
Cut in the cold butter and mix until pea size balls form.
Stir in the beaten egg.
Run the mixer only until the dough comes together in a ball.
Do not over mix, as the dough becomes tough.
Place the dough on plastic wrap and press into a round disc about ½ inch thick.
Cover and refrigerate for 30 minutes.
For the Apple Filling:
After peeling, coring and slicing the apples, place them in a bowl with cold water and an orange (or lemon) slice to keep them from browning.
The orange also adds a little more flavor to the apples.
In a medium size bowl, combine the orange marmalade, cinnamon, and brandy.
The brandy adds a little richness to the sauce, but you don’t have to add it if you don’t want it.
Drain the apple slices and remove the orange slice.
Add the drained apple slices into the bowl and stir to coat.


To Assemble & Bake
Remove the dough from the refrigerator and roll out into a rectangle, approximately 10 x 14”.
I like to roll out onto a floured silpat or parchment paper.
(It is easier to pick up the paper and transfer onto your baking sheet.)
Transfer the dough to a baking sheet.
Place the apple slices neatly around the tart in rows until the dough is covered, leaving about 2” around the edges.
Carefully roll up the edges onto the apple slices.
It’s okay if parts of the dough tears, it is a rustic tart after all!
Drizzle any of the remaining liquids onto the apples.
Place the tart in a 400 degree oven for approximately 35-40 minutes or until the apples are cooked through.
For a little shine, you can brush the edges of the crust with a little honey or Agave syrup.
Let the tart cool on a rack for 15 minutes.
Serve warm with a cup of espresso.


Nutritional Information
WW PP 5
Calories: 220
Total Fat 10.7g
Saturated Fat 5.9g
Cholesterol 48mg
Sodium 173mg
Potassium 103mg
Total Carbohydrates 29.2g
Dietary Fiber 4.2g
Sugars 11.7g
Protein 3.9g