INGREDIENTS
Crust
2 cup all-purpose flour
1/2 cup Wholesome Organic Fair Trade Powdered Sugar
3/4 tsp kosher salt
9 tbsp unsalted butter, cold and cubed
1 egg yolk
1 tsp vanilla extract
Almond Frangipane Filling
2/3 cup unsalted butter, room temperature
3/4 cup Wholesome Organic Fair Trade Light Brown Sugar
1/4 cup Wholesome Renergative Organic Certified® Cane Sugar
3 eggs
1 1/2 cup almond meal (or ground raw almonds)
1/2 tsp almond extract
1/2 tsp cinnamon
Apples
3-4 tart apples – Suggest using something like honeycrisp, empire, pink lady, gala (choose the reddest ones)
1/4 cup Wholesome Renergative Organic Certified® Cane Sugar
3 tbsp unsalted butter, cut into 1/2” pieces
½ tsp salt
2 tbsp lemon juice
2 cup water
Glaze
3 tbsp apple jelly
1 1/2 tsp lemon juice
1/2 tsp lemon zest
½ tsp orange zest
INSTRUCTIONS
Crust
- Preheat oven to 350 F
- Sift dry ingredients in a medium bowl
- Add the cold, cubed butter to the flour mixture. Using a pastry cutter or your fingertips, rub the butter into the flour until the flour mixture looks like course meal with a few pea-sized pieces
- In a small bowl whisk together egg yolk and vanilla extract and pour into the dough and gently mix with a fork or your hands. Add 1-2 tablespoons of water if needed to help the dough come together. Do not overwork the dough
- When the dough comes together, gently knead it just until it forms into a ball, flatten into a disc
- Wrap in plastic wrap for a least 45 minutes (or up to 3-4 days)
- Roll out dough on a lightly floured surface, and roll to about 1/8” thickness. Gently move to tart pan (roll onto the rolling pin and roll across the tart pan to help if needed)
- Press the edges evenly into the tart pan and trim any excess
- Chill for about 20-25 minutes in the freezer, this will help the tart shell not shrink
- Prick the bottom with a fork about 8-10 times
- Line with parchment paper and fill with pie weights, dried beans, or rice
- Bake for 20 minutes, remove weights, and bake for another 5-8 minutes, until lightly golden
- Let Cool
Almond Frangipane Filling
- Put butter, Light Brown Sugar, Cane Sugar, eggs, almond meal, vanilla extract, and cinnamon in a small food processor
- Pulse to combine and form a smooth paste
- Spread the almond filling evenly into the bottom of the tart shell
Apples
- Place water and 1 tbsp Cane Sugar, lemon juice in a bowl
- Quarter apples and remove the cores. Thinly slice apples, either with a knife or a mandolin, slicing them 1/8” in thickness and place in lemon water to prevent browning
It is a good idea to keep the slices together as this helps when assembling the tart - Once all the apples are sliced, starting at the outer edge, arrange the first row of apples to sit upright, at the same angle as the inside of the tart shell.
- Place the apples in tight concentric circles, overlapping each previous slice about halfway. The skin sides should be up in the tart and the top edge should be as close to the same height as possible
- As the apple slices approach the center, take a few smaller slices and place them in a small bowl with some lemon water and microwave for 30-60 seconds. Apples soften and be pliable.
- On the cutting board overlap 4-6 of the softened slices and roll up to look like a rose. Place the rose in the center of the tart. Fill in any gaps with apple slices
- Dot the top of the tart with the butter pieces, and sprinkle the remaining sugar and salt evenly over the apple slices
- Set the tart on a baking sheet and bake at 375 F for 45-50 minutes.
- Check the tart at 20 minutes and cover the crust with a pie shield or foil it’s getting too brown
- Cool on a rack for 10-15 minutes
Glaze
- While the tart is cooling, place jelly and lemon juice in a small pan and heat
- Take off the heat and add lemon and orange zest.
- Use a pastry brush evenly brush a thin layer of jelly all over the apple slices
- Serve
TRY IT WITH
Regenerative Organic Certified Cane Sugar
Organic Fair Trade Light Brown Sugar
Organic Fair Trade Powdered Sugar
Many Wholesome products are qualified to use the following: