This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Apple-almond shortbread tart
A great pastry classic, with a shortbread base, almond cream and apple slices.
21 K 4.8/5 (5 reviews)
Easy
2 tarts
4 IngredientsLast modified on: September 24th 2023
For 2 tarts, you will need:
- 1
1 lb + 5.1 oz sweetcrust pastry (pâte sablée) - 2
1 lb + 1.6 oz almond cream - 3
10 apples - 4
2.1 oz apricot glaze (optional)
Change measures:
Step by step recipe
Stage 1
Spread 1 lb + 5.1 oz 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 10 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 | 890 RDI=340 % | 4,870 RDI=460 % | 4,110 RDI=620 % | 38,690 RDI=1,930 % | 161,970 RDI: 1,930 % |
| Per 100 g | 30 RDI=10 % | 170 RDI=20 % | 140 RDI=20 % | 1,330 RDI=70 % | 5,590 RDI: 70 % |
| Per tart | 440 RDI=170 % | 2,440 RDI=230 % | 2,060 RDI=310 % | 19,340 RDI=970 % | 80,990 RDI: 970 % |
How much will it cost?
- For 2 tarts : 10.20 €
- Per tart : 5.10 €
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: Parisian-style chocolate custard tart, Chocolate tart, Apple custard tart, Plum tart, Mini almond-morello tarts, ... See them all 43
Almond cream
You can get more informations, or check-out other recipes which use it, for example: Ramekins with almonds, apples and lemon, Late summer tart with plums and apricots, Mini almond-morello tarts, Epiphany galette, Tarte Bourdaloue, ... See them all 17
Apple
Like these other recipes: Norman flambéed apples, Toffee apple upside-down cake, Antoinette's caramelized apple cake, Tatin apple diplomat tart, Baker's apple soles, ... See them all 56
Other recipes you may also like
Almond cream
Light and delicious, it is used in a lot of desserts like tarts, cakes and pies (epiphany galette). August 31th 2025474 K 25 20 min.
Brownies
Brownies are traditional North-American tray-baked cakes: always moist in texture, usually with chocolate and pecan nuts. Brownies should still be soft in the middle, so need to be slightly undercooked. March 8th 2020123 K4.1 35 min.
Spaghetti with smoked salmon
After cooking the spaghetti as usual, strips of smoked salmon are added with cream, lemon, Parmesan and egg yolks. March 10th 2013149 K3.8 40 min.
Biscuit de Savoie sponge cake
Biscuit de Savoie is not a "biscuit" in the English sense, just a very light sponge cake. It is delicious plain, but it can also be filled with cream, fruit, etc. December 23th 2014119 K5 1 hour 8 min.
How to cook potato grenaille
The French call very small potatoes "grenaille". This is a typical way of cooking them: the tiny potatoes are pan-fried in their skins and make an excellent accompanient for meat. Grenaille can be made with any kind of potato; it is a question of size, rather than variety, though I think that firm-textured potatoes, such as rattes or charlottes, work best. I am using rattes in the photos. The cooking is a combined method: boiling first, then frying. This is quicker than using a single method. September 16th 2015470 K4.5 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)
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.