French Apple Tart with Almond Filling
By Joe
Source: King Arthur Baking — Posie Brien, French Apple Tart.
A french apple tart recipe for 12 servings, written from a single tested source, with times and temperatures kept as the source set them.
Always check the labels of the products you use.
Method
- 1
Heat the oven. Crust: mix the butter, flour, sugar, and salt till the dough comes together in a ball. Oil a 9" tart pan plus push the dough firmly in the base of the pan plus up the sides so it sits level. You may find that you have extra dough than you need; this crust should be a thin layer, around 1/8" thick. Chill the crust while you make the filling. Heat the oven to 190°C. Filling: beat the butter and sugar till pale in color and fluffy. Whip in the almond extract. Tip in the eggs one after another, beating well after each addition. Beat together the almond flour and plain flour, next fold into the wet ingredients. Tip the filling in the chilled crust and smooth the top. Set out the thin apple slices in two concentric circles, overlapping every slice very a little, over the surface of the tart. Depending upon the size of your apples, you may need extra or fewer slices. Cook the tart for a period of 40 to 50 minutes, or till the crust is golden brown, the apples start to brown on the edges, plus the filling is risen plus set. Take out the tart from the oven, and leave till it is cold for no less than 15 minutes before serving. Store any leftovers in this fridge, well covered, for a number of days. Freeze for longer storage. Use fewer rather than extra apple slices; extra is not always better. Overloading the pan can cause this filling in order to overflow.
Storage
Keep covered in the fridge and use within a few days.
EU nutrition claims
- Low salt: 0.26 g salt per 100 g (limit ≤ 0.3 g)
Per 100 g of the finished dish, worked out from the nutrition per serving and the lowest likely cooked weight (about 62 g a serving), so the true values are, if anything, lower. Thresholds from the Annex to EU Regulation (EC) No 1924/2006. How we decide
Free sugars
21.2 g per serving
42.4 % of the 50 g daily maximum · 84.8 % of the ideal 25 g
Free sugars under 50 g a day, ideally about 25 g, based on WHO free-sugar guidance (not endorsed by WHO). The share shown is the share of one serving. WHO
Equipment
- mixing bowl
- scales
- baking tin or tray
Nutrition per serving Calculated from USDA FoodData Central
| Per serving | Amount |
|---|---|
| Energy | 360 kcal |
| Protein | 4.2 g |
| Carbohydrate | 43.1 g |
| of which sugars | 21.3 g |
| of which free sugars | 21.2 g |
| Fat | 19.3 g |
| of which saturates | 11.6 g |
| Fibre | 0.8 g |
| Salt | 0.16 g |
Protein per 100 kcal
1.2 g High protein needs ≥ 5 g per 100 kcal (20% of energy) and ≥ 10 g per serving
Calculated from USDA FoodData Central ingredient values
