An autumn beauty in taste and appearance,
this tart features a pastry crust spread with an almond genoise-like
mixture topped with an overlapping ring of sliced tart green
apples.
Granny Smith Apple
Almond Tart
- Pastry for one-crust (9-inch) pie
- 2 large eggs
- 1/2 cup granulated sugar
- 1/2 cup finely ground blanched almonds
- 1/4 cup butter or margarine, melted
- 2 Granny Smith apples, peeled, cored,
and cut into 1/4-inch-thick slices
- Roll pastry out to an 11-inch round; line
a 10-inch tart pan with pastry. Set aside.
- Heat oven to 350°F (175°C).
- In large bowl with electric mixer, beat
eggs and sugar until thick and pale; stir in almonds and melted
butter. Pour almond mixture into pastry-lined pan. Arrange apple
slices, overlapping in a ring, on top of almond mixture.
- Bake 40 minutes or until filling is set
and apples are tender.
Makes 8 servings.
Per Serving: Protein: 5g; Fat: 19g; Carbohydrate:
32g; Fiber: 3g; Sodium: 204mg; Cholesterol: 67mg; Calories: 309.
Recipe provided courtesy
of Washington Apple Commission.
