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Almond Cream Apple Tart with Baked Pastry Shell

An Olive Oil Recipe

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Prep Information

Prep Time

For pastry shell 70, for tart 15 minutes

Cook Time

For pastry shell 35 and for tart 60 minutes


6-8 people



  • Baked Pastry Shell
  • 1-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • 5 Tablespoons cold unsalted butter, cut into small pieces
  • 1 large egg yolk
  • 2-3 Tablespoons ice water
  • Apple Tart
  • 4 oz. slivered almonds (about 1 cup)
  • 1/2 cup sugar
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 Tablespoons chilled Butter Olive Oil plus 2-1/4 teaspoons room temperature Butter Olive Oil for brushing
  • 2 large eggs
  • 1 Tablespoon dark rum
  • 1 baked pastry shell
  • 3 large Honeycrisp, Golden Delicious, or Pink Lady apples, cored, peeled, halved, and sliced into 1/8 inch slices
  • 1/4 cup light brown sugar


  • Preheat oven to 400 degrees.
  • Apple Tart
  • In a food processor, pulse the flour and salt. Add the butter and pulse until the mixture resembles small peas. Add the egg yolk and 2 Tablespoons of ice water and pulse just until the dough holds together when pinched. If too dry, add the remaining 1 Tablespoon of ice water. Transfer the dough to a lightly floured surface and knead until smooth. Flatten into a disk, wrap in plastic and chill until firm, about 1 hour.
  • On a lightly floured surface, roll out the dough to a 12-inch round, about 1/8-inch thick. Transfer to a 9-inch fluted tart pan with a removable bottom. Push a rolling pin over the top to trim any overhanging dough. Prick the bottom in several places with a fork.
  • Line the tart shell with foil and fill with pie weights. Bake for 25 minutes, until the shell is lightly colored around the edge. Remove the foil and weights and bake for 10 minutes or until golden.
  • Cool before filling.
  • Bake the tart for 1 hour until the filling is set and the apples are browned and tender. Transfer the tart to a rack and let cool slightly. Remove the ring and serve the tart warm or at room temperature.
  • In another bowl, using a handheld mixer, beat the 4 Tablespoons chilled Butter Olive Oil until creamy. Add the almond mixture and beat until blended. Add the eggs one at a time, beating well after each addition. Beat in the rum.
  • Spread the almond filling in the Baked Pastry Shell. Arrange the apple slices on top in concentric circles. Brush the apple slices with the remaining 2-1/4 teaspoons butter and sprinkle with the brown sugar.
  • In a food processor, pulse 3/4 cup of the almonds until finely ground. Transfer to a bowl. Pulse the remaining 1/4 cup almonds until coarsely chopped. Transfer to the bowl, add the sugar, flour and salt and toss to combine.
  • Leave the oven at 400 degrees.
  • Baked Pastry Shell
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