Crispy Braeburn Apple And Almond Sheet Tart
Serves: 2
Leila Emmerich
1 January 1970
Based on User reviews:
47
Spice
50
Sweetness
60
Sourness
38
mins
Prep time (avg)
4.9
Difficulty
Ingredients:
2.5 tbsps
Sugar (about)1 large
Egg1 tsp
Vanilla Extract1 tsp
Salt1 cup
Apricot Preserve3 tbsps
WaterDirections:
1
For almond cream: Whisk almond flour and sugar in medium bowl
2
Whisk egg, vanilla, and salt in another medium bowl
3
Whisk half of almond mixture into egg mixture
4
Whisk in whipping cream, then remaining almond mixture
5
Press plastic wrap directly onto surface of almond cream, then cover with foil and chill at least 4 hours
6
DO AHEAD: Can be made 2 days ahead
7
Keep chilled
8
Whisk almond flour and sugar in medium bowl
9
Whisk egg, vanilla, and salt in another medium bowl
10
Whisk half of almond mixture into egg mixture
11
Whisk in whipping cream, then remaining almond mixture
12
Press plastic wrap directly onto surface of almond cream, then cover with foil and chill at least 4 hours
13
DO AHEAD: Can be made 2 days ahead
14
Keep chilled
15
For crust: Position rack in center of oven and preheat to 350°F
16
Line rimmed baking sheet with parchment paper or silicone baking mat
17
Place stack of phyllo sheets on work surface and cover with plastic wrap, then damp kitchen towel to prevent drying
18
Transfer 1 phyllo sheet to prepared baking sheet (keep remaining phyllo covered)
19
Brush phyllo sheet lightly with some of melted butter, then sprinkle evenly with scant 1 teaspoon sugar
20
Top with second phyllo sheet; brush with melted butter and sprinkle with scant 1 teaspoon sugar
21
Repeat with remaining 6 phyllo sheets, melted butter, and sugar
22
Spoon almond cream in dollops atop phyllo, then carefully spread evenly over, leaving 1/2-inch plain border on all sides
23
Using palm of hand, fan out 7 apple slices, side by side and slightly overlapping, on work surface
24
Using spatula, transfer fanned-out apple slices to corner of 1 short side of phyllo
25
Repeat fanning out 7 apple slices at a time, arranging in 2 to 3 lengthwise rows atop almond cream, spacing close together
26
Bake tart until apples are tender, almond cream is set, and crust is golden and crisp, about 40 minutes
27
Transfer baking sheet with tart to rack
28
Carefully run metal spatula under tart to loosen from sheet
29
Combine preserves and 3 tablespoons water in heavy small saucepan
30
Bring to simmer over medium heat, stirring to loosen
31
Brush preserves over apples and tart crust
32
Using 2 large metal spatulas, transfer tart to platter and serve warm or at room temperature
33
Position rack in center of oven and preheat to 350°F
34
Line rimmed baking sheet with parchment paper or silicone baking mat
35
Place stack of phyllo sheets on work surface and cover with plastic wrap, then damp kitchen towel to prevent drying
36
Transfer 1 phyllo sheet to prepared baking sheet (keep remaining phyllo covered)
37
Brush phyllo sheet lightly with some of melted butter, then sprinkle evenly with scant 1 teaspoon sugar
38
Top with second phyllo sheet; brush with melted butter and sprinkle with scant 1 teaspoon sugar
39
Repeat with remaining 6 phyllo sheets, melted butter, and sugar
40
Spoon almond cream in dollops atop phyllo, then carefully spread evenly over, leaving 1/2-inch plain border on all sides
41
Using palm of hand, fan out 7 apple slices, side by side and slightly overlapping, on work surface
42
Using spatula, transfer fanned-out apple slices to corner of 1 short side of phyllo
43
Repeat fanning out 7 apple slices at a time, arranging in 2 to 3 lengthwise rows atop almond cream, spacing close together
44
Bake tart until apples are tender, almond cream is set, and crust is golden and crisp, about 40 minutes
45
Transfer baking sheet with tart to rack
46
Carefully run metal spatula under tart to loosen from sheet
47
Combine preserves and 3 tablespoons water in heavy small saucepan
48
Bring to simmer over medium heat, stirring to loosen
49
Brush preserves over apples and tart crust
50
Using 2 large metal spatulas, transfer tart to platter and serve warm or at room temperature
51
Sometimes labeled "ground almonds"; available at specialty foods stores and natural foods stores
52
Sometimes labeled "ground almonds"; available at specialty foods stores and natural foods stores
53
Sometimes labeled "ground almonds"; available at specialty foods stores and natural foods stores