Apple-almond shortbread tart
A great pastry classic, with a shortbread base, almond cream and apple slices.
12 K 4.8/5 (5 reviews)
Easy
1 tart
4 IngredientsLast modified on: September 24th 2023
For 1 tart, you will need:
- 1
300 g sweetcrust pastry (pâte sablée) - 2
250 g almond cream or frangipane - 3
5 apples - 4
30 g apricot glaze (optional) - Total weight: 1,450 grams
Change measures:
Step by step recipe
Stage 1
Spread 300 g sweetcrust pastry (pâte sablée) and line a tart tin or circle, here 24 cm (9.5 inches) in diameter.
Preheat your oven to 200°C (390°F).
Preheat your oven to 200°C (390°F).
Stage 2
Spread an even layer of almond cream over the tart base.
Place in the fridge.
Place in the fridge.
Stage 3
Peel 5 apples, cut in 2 lengthways and remove the hearts.
Stage 4
Cut each apple half into strips.
Stage 5
Garnish the tart base with apple slices...
Stage 6
...all over the almond cream.
Stage 7
Place in the oven, with the bottom down, for approximately 30 minutes.
If your apples turn too much color at the end of cooking, protect them with a sheet of aluminum foil.
If your apples turn too much color at the end of cooking, protect them with a sheet of aluminum foil.
Stage 9
Enjoy warm or cold.
Keeping: 1 or 2 days in the fridge, protected by cling film.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 500 RDI=190 % | 2,600 RDI=250 % | 2,130 RDI=320 % | 18,970 RDI=950 % | 79,440 RDI: 950 % |
| Per 100 g | 30 RDI=10 % | 180 RDI=20 % | 150 RDI=20 % | 1,310 RDI=70 % | 5,480 RDI: 70 % |
How much will it cost?
- For 1 tart : 4.90 €
Change currency: 
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Lemon Tart / Meringue Pie, Bounty-style tart for Alison, Flaked almond tart, Lemon and grated apple tart, Apple amandine tarts from Brélès, ... See them all 43
Almond cream or frangipane
You can get more informations, or check-out other recipes which use it, for example: Epiphany galette, Brioche slices with almond cream, Pear tart with almond cream, Tarte Bourdaloue, Ramekins with almonds, apples and lemon, ... See them all 15
Apple
Like these other recipes: Alsatian apple tart, Apple and almond gratin, Tarte Jurassienne, Tyrolean apple crumble, Sweet pancake rolls from Brittany, ... See them all 54
Other recipes you may also like
Vol-au-vent cases
Vol-au-vents, whether large or bite-sized, need a special pastry case that is hollow to take the filling. Here is how to prepare these delicate cases using puff pastry.October 16th 2013307 K4.1 45 min.
Cheese Soufflé
A soufflé sounds difficult to make, but it's really not. The important thing is to break down the steps carefully: you start by making a béchamel sauce, then add cheese, then egg yolks (and it becomes a Mornay sauce), and finally the beaten egg whites. All that's left to do is place in a...June 13th 2024129 K 14.4 1 hour 35 min.
Epiphany galette
Here is the recipe for the very classic but delicious "galette des rois" (Epiphany galette) in puff or flaky pastry (pâte feuilletée) with almond cream or frangipane . You will also see some professional tips to easily handle the dough, and obtain a nice and regular galette.January 1st 2025287 K 24.5 3 hours 8 min.
Soft fruits in sabayon
This recipe is made by briefly cooking an assortment of soft fruits (raspberries, blackcurrants, blackberries, blueberries, currants...) with a little sugar to glaze them. They are served in a small dish, covered with a delicious sabayon which can be lightly "burned" on surface.February 21th 2011264 K3.9 50 min.
4 pears salad with vanilla
It's a very easy recipe, everything depends on the choice of differents kinds of pears all fully ripe, to give a delicious contrast in the mouth.February 21th 2011225 K4.2 40 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-01-26)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.