Sweet Tart Dough, as needed
Almond Cream, as needed
Tart apples, peeled, cored and sliced thin, as needed
Unsalted butter, melted, as needed
Granulated sugar, as needed
Tart Glaze (Apricot Variation) as needed
Notes: The amount of
1. Line the tart pans with Sweet Tart Dough. Do not prick the dough.
2. Pipe in an even layer of Almond Cream.
3. Arrange the apples in overlapping rows, covering the Almond Cream completely.
4. Brush the top of the apples with melted butter and sprinkle lightly with granulated sugar.
5. Bake at 375°F (190°C) until the crust is done and the apples are light brown.
6. Allow the tart to cool to room temperature. Brush the top with apricot glaze.
each ingredient, the yield and the baking time will depend on the capacity and number of tart molds used. This procedure can be used for individual tartlets or large round, rectangular or daisy-shaped tart pans.
Almond Cream, as needed
Tart apples, peeled, cored and sliced thin, as needed
Unsalted butter, melted, as needed
Granulated sugar, as needed
Tart Glaze (Apricot Variation) as needed
Notes: The amount of
1. Line the tart pans with Sweet Tart Dough. Do not prick the dough.
2. Pipe in an even layer of Almond Cream.
3. Arrange the apples in overlapping rows, covering the Almond Cream completely.
4. Brush the top of the apples with melted butter and sprinkle lightly with granulated sugar.
5. Bake at 375°F (190°C) until the crust is done and the apples are light brown.
6. Allow the tart to cool to room temperature. Brush the top with apricot glaze.
each ingredient, the yield and the baking time will depend on the capacity and number of tart molds used. This procedure can be used for individual tartlets or large round, rectangular or daisy-shaped tart pans.
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