This French-style tart deserves a sophisticated apple. Our top pick is the Braeburn, which is crisp and sweet-tart with a fruity, almost perfumed flavor. It's a perfect match for the delicate almond filling. The Gala apple makes a nice alternative.
Ingredients
8–10 servings
Almond cream:
Crust:
For almond cream:
Step 1
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 4 hours. DO AHEAD:Can be made 2 days ahead. Keep chilled.
For crust:
Step 2
Position rack in center of oven and preheat to 350°F. Line rimmed baking sheet with parchment paper or silicone baking mat. Place stack of phyllo sheets on work surface and cover with plastic wrap, then damp kitchen towel to prevent drying. Transfer 1 phyllo sheet to prepared baking sheet (keep remaining phyllo covered). Brush phyllo sheet lightly with some of melted butter, then sprinkle evenly with scant 1 teaspoon sugar. Top with second phyllo sheet; brush with melted butter and sprinkle with scant 1 teaspoon sugar. Repeat with remaining 6 phyllo sheets, melted butter, and sugar.
Step 3
Spoon almond cream in dollops atop phyllo, 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 phyllo. Repeat fanning out 7 apple slices at a time, arranging in 2 to 3 lengthwise rows atop almond cream, spacing close together.
Step 4
Bake tart until apples are tender, almond cream is set, and crust is golden and crisp, about 40 minutes. Transfer baking sheet with tart to rack. Carefully run metal spatula under tart to loosen from sheet.
Step 5
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.
Step 6
- Sometimes labeled "ground almonds"; available at specialty foods stores and natural foods stores.
Nutrition Per Serving
How would you rate Crispy Braeburn Apple and Almond Sheet Tart?
Leave a Review
Reviews (26)
Back to TopI've made this recipe 3-4 times and it is always a crowd pleaser. The recipe as-is is more of a subtle, sophisticated flavor profile. I like making this with both phyllo and puff pastry, though admittedly puff is less work. If I want to add a bit more kick, I'll add cinnamon and ginger to the cream and on the side offer a whiskey caramel. Delish!
sastribling
Teaneck, NJ
5/5/2019
I've made this tart for a few different occasions and people just love it! There hasn't been a single time that someone didn't text me afterwards to ask for the recipe.
Anonymous
1/30/2015
I love this tart! And so does everyone who tries it. Perfect choice for a dessert on the healthy side while still being very elegant and easy to make. If there's any left over, and that's a big if, it tastes great as a breakfast pastry!
MsKatieHall
5/28/2011
This is an elegant little tart. I enjoyed the creaminess of the filling with the apples, and the slightly grainy texture is typical with other frangipane desserts I've had. I thinned the apricot jam with a little applejack brandy, it gave a nice touch. Next time I'll make this with my all-time favorite pastry crust, from Epicurious' Strawberry-Mascarpone Tart. Also, the Braeburn and Galas are the right choice for this tart, nice balance of tart and sweet.
ksukris
wichita ks
10/7/2010
Beautiful yummy and easy to make! my guest licked the plate clean! The phyllo dough makes it very light.
chavila
1/1/2010
I thought this tart was absolutely delicious! I made one evening this fall and my boyfriends father had eaten so much of it and even took some to work with him that morning! He is a really picky eater too. I am making a second one now and everyone in the house is excited about it. This tart has such a beautiful look and glistens when you put the apricot jelly on it - I use all fruit jelly, personally. I am surprised to see that others didn't like it as much!
janellacella
Washington DC
12/29/2009
有很多神奇的苹果甜点食谱manbetx苹果下载that I would not bother making this one again. I found it blah. Perhaps the almond meal I purchased was the culprit...
cathie126
Mt. Kisco, NY
11/8/2009
beautiful and easy. We used galas. Made a few minor changes: Almond paste was wonderful, can use for any almond paste application. I added 1tsp almond extract and a little more vanilla. I also used cinnamon sugar in between the layers of phillo and sprinkled on top of apples. Added sliced almonds on top of the apples before baking. Used all the glaze. So good, ice cream killed the delicate flavor- eat it without.
kscotttillery
St louis
10/31/2009
A sure fire crowd pleaser. Bottom line: can't miss dessert. I took it to a Harvest Wine Tasting party. By the end of the night, the plate looked like it had been licked. After reading another reviewer's comments, I added 1/2 t. almond extract and 2-3 T. more of whipping cream to the almond cream -- perfect. I served it with whipped cream flavored with Starbucks Hazelnut liquor. Can't wait to make it again. Presentation is dazzling.
Anonymous
Eagle, ID
10/26/2009
Iwas quite disappointed with the results of this tart. I thought it was because I made my own almond meal but now I read that other reviewers did that with satisfying results. I found the tart lacked flavor aside from the apricot preserves, which masked the apple, and I didn't care for the texture of the almond cream. Icannot recommend this dessert.
Anonymous
Michigan
10/19/2009
I made this as a week night treat with gala apples and almond meal. My sister who likes anything apple loved it. It's different...not a show stopper. We ate it warm, with a scoop of good vanilla ice cream.
nicolesnow83
10/10/2009
It worked well with Honeycrisp apples and the glaze was certainly desirable aesthetically. However, there was far too much glaze. Unwisely I used it all, which made the tart tooth-achingly sweet and distracted from the apples and almond.
LindaEdAB
Edmonton AB
10/2/2009
Beautiful,delicious,easy to make. I got raves for this desert from 10 discriminating cooks. Couldn't find almond flour, so made my own with almonds and my food processor. My almonds had skins on, so I guess it's called almond "meal" instead of flour. I did add 1/2 tsp of almond extract to the cream and a light sprinkle of cloves over the apples, just to put my own touch on it.
PamEll
White Lake MI
10/2/2009
This was fantastic! I ended up making it with honeycrisp apples, and a homemade grape jelly rather than the apricot preserves. The jelly based glaze didn't add a lot of flavor, but gave the apples a nice shine and a bit of moisture--though mine did not take nearly all the glaze the recipe calls for. And the almond 'cream' was a really nice surprise, as the texture became almost like a secondary layer of crust. The almond mixture was a bit thick, so I think next time I might use half and half or milk to make it easier to spread. But I really love the recipe, and will keep making it throughout the fall.
kakugori
10/1/2009
Liked this a lot. It was different, simple to make, showy and had wonderful flavor. My hint is to slice the apples cross-wise, not length wise. The recipe text was not clear on this. And forget about adding cinnamon. We tried it, and it adds nothing.
jrudn
North Wales, PA
9/30/2009
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