Apple and almond cream tart
For this apple tart recipe, we're going to use shortcrust pastry and almond cream, combined with slightly tart apple slices, for a very gourmet result.
299
1 hour 15 min.
Easy
1 tart
4 IngredientsLast modified on: October 5th 2025
For 1 tart, you will need:
- 1
300 g sweetcrust pastry (pâte sablée) - 2
200 g almond cream - 3
1 kg apple - 4
30 g apricot glaze (optional) - Total weight: 1,500 grams
Change measures:
Times for this recipe
Preparation: 35 min.
Cooking: 40 min.
All in all: 1 hour 15 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - 7 min.
Place a 24 cm (9.5-inch) tart circle on a sheet of baking paper on a baking sheet.
Spread with 300 g sweetcrust pastry (pâte sablée) then fill the circle.
Spread with 300 g sweetcrust pastry (pâte sablée) then fill the circle.
Stage 2 - 3 min.
Spread 200 g almond cream evenly over the base.
Stage 3 - 10 min.
Stage 4 - 10 min.
Spread the apple slices tightly over the bottom of the tart, so that there are plenty of apples.
Stage 5 - 40 min.
Bake at 180°C (360°F), low in the oven, for 30 to 40 minutes.
Stage 6 - 2 min.
If possible, brush the tart with apricots as soon as you remove it from the oven.
Let cool before serving.
Let cool before serving.
Remarks
As always with cooking apples, choose a slightly tart variety if possible, such as Reine des Reinettes, Rubinette or Reinette du Canada.
Keeping: 3 or 4 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 | 410 RDI=160 % | 2,290 RDI=220 % | 1,870 RDI=280 % | 19,130 RDI=960 % | 80,090 RDI: 960 % |
| Per 100 g | 30 RDI=10 % | 150 RDI=10 % | 120 RDI=20 % | 1,280 RDI=60 % | 5,340 RDI: 60 % |
How much will it cost?
- For 1 tart : 4.80 €
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)
Apple
Like these other recipes: Apple Tatin Terrine, Caramelised apple custards, Four quarters (adding fruit), Apple-almond shortbread tart, Apple crisps, ... See them all 57
Sweetcrust pastry (pâte sablée)
You can get more informations, or check-out other recipes which use it, for example: Rhubarb tart, Pear, grapefruit and pistachio tart, Apple amandine tarts from Brélès, Strawberry Verveine Tart , How to bake blind , ... See them all 44
Almond cream
You can get more informations, or check-out other recipes which use it, for example: Tarte Bourdaloue, Mini almond-morello tarts, Plum tart, Pear tart with almond cream, Epiphany galette, ... See them all 18
Other recipes you may also like
Croque-monsieur complet
This is a "full Monty" version of the traditional French toasted sandwich: the bread is dipped in beaten egg with cream before cooking, rather like pain perdu, to make the fried bread rich and moist. The French term "complet" here means "with everything": egg, ham and cheese. June 14th 201587 K 14.1 25 min.
Fruit crumble
A fruit pudding: very easy to do and delicious: just a layer of fruit with a golden crunchy topping. February 21th 2011370 K4.0 1 hour 15 min.
Fresh mint ice-cream
This well-flavoured ice-cream is excellent on its own, or in profiteroles with a chocolate sauce for example. February 21th 2011545 K4.6 1 hour 35 min.
Brioche dough
It's a soft and rich dough, with butter and eggs which give a smooth and incredibly tasty brioche. This is the basic recipe for brioche dough, used for all other brioche-based recipes on the site. September 16th 2020544 K 44.2 14 hours 30 min.
Bouquet garni
Used very frequently in French cuisine, a secret of French chefs, it adds flavour to a lot of recipes, and it's easy to prepare. The basic principle is to make a small bundle of herbs, bind them in green leek leaves and to tie it up, so that the whole thing can be removed and discarded easily after cooking. March 21th 2017431 K3.5 15 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-10-12)
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.