Culinary Institute of America

Apple Almond Tart

Preparation info
  • Makes

    1

    tart ( 9 in 23 cm )
    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Pâte Brisée

Method

  1. Roll out the pâte brisée ⅛ in/0.3 cm thick and line the tart pan.
  2. Combine the frangipane and pastry cream in the mixer and mix with the paddle attachment on medium speed, scraping down the bowl periodically, until well blended, about 3 minutes.
  3. Spread the mixture into the tart shell and spread evenly.
  4. Arrange the sliced apples on top of the