Apple and Almond Tart

5 from 5 votes
Total Time 3 hrs
Course Dinner
Cuisine European
Servings 6 people
Calories 121 kcal



  • 100 g Spelt flour type 630 organic
  • 100 g Wheat flour
  • 80 g Raw cane sugar brown
  • 1 pinch Sea salt
  • 120 g Organic butter
  • 2 piece Organic egg yolks


  • 55 g Ground almonds
  • 55 g Raw cane sugar brown
  • 50 g Organic butter
  • 1 pinch Salt + some cinnamon
  • 1 piece Organic egg

Prepare apples

  • 3 piece Apples Boskoop large
  • 40 g White sugar
  • 2 Tablespoon (level) Food starch
  • 2 tablespoon Freshly squeezed lemon juice
  • 1 pinch Sea salt



  • For the shortcrust pastry, the butter should be cold. I used the brown raw cane sugar because it tasted better and finely ground the specified amount with a hand blender. For the dough, sieve the flour, add sugar and salt and mix. Add the butter in pieces and quickly mix everything with your hands. Add 2 egg yolks and mix into a dough. Wrap it in cling film and let it rest in the refrigerator for at least 2 hours.


  • Mix the almonds, sugar, softened butter, salt and a little cinnamon with the mixer, then stir in the egg.

Prepare apples

  • Mix the sugar (here white), cornstarch, salt and lemon juice in a small bowl. Peel and quarter the apples (Boskoop variety), cut out the core and cut into slices that are not too thin. Drizzle the sugar mass over the apple slices in portions, then mix everything carefully with two spoons. Cover the bowl with a plate and let it steep for 20 minutes. Take the dough out of the refrigerator 10 minutes before the end.

Bake the tart

  • Preheat the oven to 195 degrees. Slightly cut off pre-cut parchment paper all around. Place the flour-dusted dough on the paper and carefully roll it out flat. The dough should almost cover the paper. Then lift the paper and place it in the cake pan, carefully pressing the dough all around. Press the edges down a little so that there are only about 2 cm of edge.
  • Place the almond mixture on the dough, but do not spread it all the way to the edge. Then spread the apple slices on top.
  • Tarte 30 min.Bake. After 15 minutes, sprinkle with a little brown sugar (coarse). I still had apple slices left, which I baked in small molds in the oven for the rest of the time.


Serving: 100gCalories: 121kcalCarbohydrates: 26.8gProtein: 0.5gFat: 0.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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