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.
18 K 4.8/5 (5 reviews)
Easy
2 tarts
4 IngredientsLast modified on: September 24th 2023
For 2 tarts, you will need:
- 1
600 g sweetcrust pastry (pâte sablée) - 2
500 g almond cream or frangipane - 3
10 apples - 4
60 g apricot glaze (optional) - Total weight: 2,900 grams
Change measures:
Step by step recipe
Stage 1
Spread 600 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 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 | 990 RDI=380 % | 5,200 RDI=490 % | 4,250 RDI=640 % | 37,950 RDI=1,900 % | 158,870 RDI: 1,900 % |
| Per 100 g | 30 RDI=10 % | 180 RDI=20 % | 150 RDI=20 % | 1,310 RDI=70 % | 5,480 RDI: 70 % |
| Per tart | 500 RDI=190 % | 2,600 RDI=250 % | 2,130 RDI=320 % | 18,970 RDI=950 % | 79,440 RDI: 950 % |
How much will it cost?
- For 2 tarts : 9.75 €
- Per 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: Croute à thé, Tarte Jurassienne, Parisian-style chocolate custard tart, Simple maple-syrup tart, Apricot and almond cream tart, ... See them all 43
Almond cream or frangipane
You can get more informations, or check-out other recipes which use it, for example: Ramekins with almonds, apples and lemon, Tarte Bourdaloue, Exotic fruit tart, Mirlitons, Brioche slices with almond cream, ... See them all 15
Apple
Like these other recipes: Antoinette's caramelized apple cake, Apple crisps, Oatmeal and apple cookies, Tatin apple diplomat tart, Croissant dough apples, ... See them all 56
Other recipes you may also like
Financiers
This delicious little cake gets its name from its shape, in the form of a gold ingot.April 14th 2020337 K 24.6 20 min.
Fillings for macaroons
The macaroons recipe shows how to make these small cakes, and gives the example of a raspberry filling. Here are several other possibilities: Apricot macaroons, Chocolate macaroons, Mint macaroons, Blackcurrant macaroons.May 30th 2020302 K 24.3 2 hours 1 min.
Koulibiak in pie dish
Koulibiak is a traditional russian recipe from, usually served in a flat puff pastry fish shape. Here is an easier version, in a pie dish.September 7th 2018375 K3.8 3 hours 20 min.
How to peel a fruit
Usually French chefs says "peler à vif", which means to completely peel the fruit (removing skin and core) and keep only the very best of the flesh. Here is a method for grapefruit, but it can be used for all the other citrus fruit, and many other fruits.February 21th 2011188 K4.3 35 min.
You should not soak strawberries in water
When using strawberries in a recipe, the usual way is to soak in water, which is actually a very bad idea. Just look at how to preserve them here.February 21th 2011173 K3 10 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-07-27)
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.