Ingredients

THE ALMOND CREAM

1 1/2 tablespoons (3/4 ounce; 20 grams) unsalted butter, at room temperature1 tablespoon sugar

¼ cup (30 grams) ground almonds1 large egg, preferably at room temperature

2 tablespoons (30 grams) heavy cream

1 tablespoon Calvados or apple brandy (or 1 tablespoon pure vanilla extract)

THE APPLES

6 large apples (2¼ pounds; 1 kilo), preferably Fuji or Granny Smith, peeled and cored

7 tablespoons (3½ ounces; 100 grams) unsalted butter

½ cup sugar (75 grams)

2 tablespoons Calvados or apple brandy (or 1½ tablespoons pure vanilla extract)

THE CRUST

1 unbaked 9-inch (24-cm) tart shell made from puff pastry (homemade, or store-bought) or Sweet Tart Dough

Confectioners’ sugar to finish

Preparation

  1. To Make The CREAM: in a medium bowl, beat butter and sugar until sugar dissolves and whitens a little. Whisk in ground almonds, then egg, until blended. Whisk in cream and Calvados. Cover bowl and refrigerate until needed.
  2. TO MAKE THE APPLES:preheat the oven to 350°F (180°c).
  3. Cut 4 apples in half and slice each half into thirds. Grate 2 apples coarsely.
  4. Melt 1 tablespoon butter and 1 tablespoon sugar in large skillet over high heat. Add grated apples and cook, stirring, until golden brown, about 3 minutes. Using slotted spoon, transfer apples to a plate. Add remaining 6 tablespoons (85 g) butter and rest of sugar to pan and, when butter is bubbling, toss in apple slices. Cook apples, stirring frequently, until lightly caramelized, 5 to 7 minutes. Pour in Calvados, turn off heat, and touch a match to the liquid. When flames die down, pull pan from stove.
  5. Transfer apple slices to baking pan and bake for 20 minutes, or until almost cooked through. Cool 30 minutes.
  6. TO ASSEMBLE THE TART: Position rack in lower third of the oven and preheat to 350°F (180°C). Line rimmed baking sheet with parchment and put tart shell on sheet.
  7. Spoon almond cream evenly into the crust. Top with baked apples, arranging them in a single layer. Check the grated apples-if they are wet, press them either between your palms or between paper towels. Fluff up grated apples and arrange over the apple slices, leaving a bare border of an inch or so.
  8. Bake tart for 40-50 minutes, or until almond cream has puffed and apples are browned. Cool tart on a rack; unmold and serve just warm or at room temperature. Dust tart generously with confectioners’ sugar before serving.