10.12.2012

FFwD: Crispy Crackly Apple Almond Tart


Last weekend, which was a long weekend, we spent Saturday taking a drive around the southeast corner of Connecticut, picking apples and visiting wineries. In other words, we had a perfect fall day. We'll tell you more about the wineries later, but as far as the apples go, we picked some big beautiful sweet-tart Winesaps and some deep dark maroon Macouns (considered by some to be the finest eating apple there is). Then we saw that this week's French Fridays with Dorie (in which we haven't been able to participate in some time) was "Crispy Crackly Apple Almond Tart," and we were totally psyched. How fortuitous!

The "French Fridays" Bible


A baking recipe, with a guardian angel for the baking-challenged.

Mise en place is fancy for "uncork the (French!) wine and let's get this recipe started"


Yes, it's fall, ya'll. And what says fall in New England better than apples? We have posted plenty of apple recipes over the years: recipes for doughnuts, pies (not one but two!), risotto, and other savory dishes (here and here), have featured apples and/or apple cider. But this fall, we were looking for something new, and Around My French Table (the book members of French Fridays with Dorie cooks from) had just what we needed.


Whisking together almond flour, sugar, egg, vanilla and heavy cream... 

...makes a heavenly almond cream topping for the tart.

Ooh la la - buttered and sugared sheets of phyllo dough!

After the cream is chilled...

it is carefully spread over the delicate phyllo.


While we can't give you the recipe (club rules!), we can tell you that it wasn't particularly difficult, even for the baking-challenged, and even with working with phyllo dough (which seems scary, doesn't it?). Dorie's direction are clear and straight-forward. We followed them strictly (except for using a different type of apple), and the finished product was incredible - both crispy and crackly, with a delightful balance of tart, juicy apple and sweet, nutty almond. The neighbors loved it, we loved it, and it made us that much more comfortable with baking and with using sheets of phyllo - that ever-versatile yet oh-so-elegant ingredient.  


Chris is a slicing wizard

Laying them perfectly over the almond cream.

It almost looks easy!

Some local apple maple jam makes a nice post-baking glaze.

We've said it before, and we'll say it again: buy the book and start making the recipes. From what we can tell, there isn't a bad one in the bunch.



19 comments:

Adriana said...

Your tart looks gorgeous - and I'm very jealous of your fresh, beautful apples. Looking forward to the winery post! I will definitely look into baking the 'real' recipe once this fall's apples make their way to Puerto Rican supermarkets.

jck said...

Thank you so much for sharing a couple pieces with me, Amy. It was sooooo good.
Crispy, creamy, buttery, sweet.
Breakfast treat to beat all others after a long week.
LOVED IT.

Sara said...

Oh, how beautiful! I wish I get apple slices that perfect! Heck, I'd just be happy with fresh-picked apples. :)

Geraldine Saucier said...

Beautiful tart. Love the glaze. Maple is a great combination with apples.

Susan said...

I like your alternating rows of apples! Very nicely done.

yummychunklet said...

Wonderful process photos, but I love that your apples still had their leaves!

Elaine said...

Apple Maple jam sounds wonderful and perfect as a glaze for this tart.

TeaLady said...

What a lovely tart. Those apples look perfect. Apple Maple jam sounds perfect for the topping.

Kathy said...

Beautiful looking tart….I love the apple maple jam, sounds so delicious! Perfect!

Mary Hirsch said...

Amy, I don't think I've ever been to your Blog or read a Post by you. Where have you been in my FFWD Life? Love the name of your Blog and your tagline. Of course I am signing up! I think you tooK the most comprehensive photos to show everyone in the Food Blogosphere the entire process. Nice. I think we all enjoyed this treat - really, really, really a French pastry and delicacy, don't you think?

Maria Zioga said...

Wow I love those huge red apples!!!! Your tart looks gorgeous!!!!

Lizzy Do said...

Just stunning, Amy! And I love that you glazed yours with apple maple jam...yum, yum!

Maggie said...

Wow, those apples are so perfect looking! Makes me want to make this again!

Cher Rockwell said...

I agree - you can't escape the allure of apples during fall in the Northeast (although, as a NY resident, I am a bit biased). Beautifully done!

Betsy said...

When I was growing up (in Maryland), Winesaps were my favorite apples. Now that I live in New England, I never see them, so Macouns are my favorite apples. And what a lovely tart you made with them!

The Duo Dishes said...

Fancy and beautiful. Isn't it great how simple fruits can make such sophisticated desserts? You guys really made a good one with this dish.

Teresa said...

Nice choice to use the apple maple jam!

nancy at good food matters said...

I am enjoying all the apple recipes popping up on the blogs, but I have to say, this one has truly captured my imagination---my favorite so far. Beautiful.

chicago foodie girl said...

Oooh, your tart looks fantastic! I would like some now, please. :-)