Crispy Braeburn Apple and Almond Sheet Tart



So me and a friend began having potlucks about once a month, each time being a different letter of the alphabet. So this is the beginning of my posts for the letter “a”. My boyfriend technically made this tart and it turned out great! Since I couldn’t find almond flour I made some myself with some slivered almonds and mixing it with flour. Hope you enjoy!


Crispy Braeburn Apple and Almond Sheet Tart

Serves 8



1 cup almond slivers

¼ cup flour

1/4 cup sugar

1 large egg

1/2 teaspoon vanilla extract

1/8 teaspoon salt

1/4 cup plus 1 tablespoon heavy whipping cream

1 sheet puff pastry

1/4 cup (1/2 stick) unsalted butter, melted

2 1/2 tablespoons (about) sugar

3 medium Braeburn or Gala apples (about 20 ounces total), peeled, halved, cored, each half cut into 1/8-inch-thick slices

1/2 cup apricot preserves

3 tablespoons water

¼ cup almond slivers


Put almonds and flour in food processer and pulse until fine powder to make almond flour. Whisk almond flour and sugar in medium bowl. Whisk egg, vanilla, and salt in another medium bowl. Whisk half of almond mixture into egg mixture. Whisk in whipping cream, then remaining almond mixture. Press plastic wrap directly onto surface of almond cream, then cover with foil and chill at least 2 hours. Position rack in center of oven and preheat to 350°F. Line rimmed baking sheet with parchment paper or silicone baking mat. Spread butter across puff pastry and sprinkle with sugar. Spoon almond cream in dollops atop pastry, then carefully spread evenly over, leaving 1/2-inch plain border on all sides. Using palm of hand, fan out 7 apple slices, side by side and slightly overlapping, on work surface. Using spatula, transfer fanned-out apple slices to corner of 1 short side of pastry. Repeat fanning out 7 apple slices at a time, arranging in 2 to 3 lengthwise rows atop almond cream, spacing close together. Bake tart until apples are tender, almond cream is set, and crust is golden and crisp, about 30 minutes. Transfer baking sheet with tart to rack. Carefully run metal spatula under tart to loosen from sheet. Combine preserves and 3 tablespoons water in heavy small saucepan. Bring to simmer over medium heat, stirring to loosen. Brush preserves over apples and tart crust. Using 2 large metal spatulas, transfer tart to platter and serve warm or at room temperature. Sprinkle almond slivers on top.


Inspired by Bon Appetite October 2009


2 responses to “Crispy Braeburn Apple and Almond Sheet Tart

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s