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November 16, 2018

Apple, cranberry and almond tart

Posted on June 23, 2013 by in baked goods

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Apple Tart, drizzled with cream and lightly dusted with sugar …… drooling yet? I am, because this is my favorite tart by far. Thinking of the very elegant  French Apple Tart and my knees start to wobble slightly, but maybe you like a more rustic tart  or a galette! For the not so keen, try this easy Almond Frangipane Tart with mini apples, delicious!

Apple tart for me must have  more apples than pastry. Maybe it is because I grew up in Ceres, but I love apples! I love the red ones more for eating and the green ones more for cooking, but I still love them.


Apples also pair beautifully with other foods,  pork of course is in the front row! ! Try and stuff a pork chop with  a filling packed with apples and you will be in heaven, or  stuff  the fruit with pork sausage meat  and wrap it in bacon and your pork roast will be the talk of the table! Did you know that a grated green apple gives your butternut soup that slightly tart kick that you need?

Sometimes however even  this fruit need a face lift and  in this tart, I added other delicious goodies to help the apples feel extra special. I added cranberries for tartness and color and almonds for  crunch. I  used very little pastry so that the apples remain the stars of this  show. I also did not cook the apples to a mushy consistency, I wanted the texture and rustic look of individual fruit pieces.

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Apple, cranberry and almond tart

makes 1 big 25 cm tart

Ingredients

For the crust

400 g flour

150 g icing sugar

2 ml salt

200 g butter – cut in small cubes

2 egg yolks – keep whites for brushing the pie before baking

30 ml water

For the filling

100 g  butter

125 ml sugar

1 stick cinnamon

5 cm piece orange peel

pinch of salt

6 green apples – peeled, cored and cut into smaller cubes.

125 ml dry cranberries

200 g flaked almonds

45 ml caster sugar

For serving

500 ml Greek yogurt

the seeds from 1 vanilla pod or 5 ml vanilla essence

45 ml icing sugar

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Method

First make the pastry (better if you do it the day before) Place the flour, salt and icing sugar in your food processor with a blade attachment. start the machine and while it is running, feed the cubes of butter into the flour mixture via the feeding tube of your machine. Keep going until your mixture resembles fine breadcrumbs. Mix the water and egg yolks and while the machine is running, add this egg mixture to the flour/butter mixture. Do not add it all at once though, but rather trickle it in so that you can stop once the pastry starts to come together. Remove pastry from the machine onto a floured surface and bring together with your hands. Split the dough into two parts, it just helps with rolling it out later. Cover the pastry in cling film and leave in fridge for at least 30 minutes, overnight works best!

Peel, core and slice the apples into a bowl of water with a few drops of lemon juice to prevent the apples from browning. Heat a big skillet on the stove and add the butter, sugar, cinnamon and orange peel and allow the butter and sugar to  melt.  Add the apples and allow them to cook for about 5-6 minutes, the apples must be cooked, but still firm and not mushy.  Remove the pan from the stove and allow the apples to cool completely. Add the cranberries and the almonds to the apples.

Preheat oven to 180 C. Remove the pastry from the fridge and roll out the one pastry disc on a floured surface and line a 25 cm loose bottom tart pan. Use your fingers to press the pastry into the small grooves of the pan. Cut the excess pastry off the edges. Line the pastry case with baking paper and some beans or rice and “blind bake” for 10 minutes.  While this is happening, roll out the other pastry disc and cut strips of pastry to use fro your lattice topping. When the pastry case is done, remove from the oven, remove the baking paper and rice or beans and fill the casing with the pie filling. Be generous, it does not matter if the filling seems too much, as it bakes the filling shrinks slightly.

Now place the pastry strips in a criss-cross lattice fashion on the pie filling. Brush with the egg white and lastly sprinkle with the caster sugar. Bake the tart until the pastry is golden brown, about 25 – 30 minutes.

Mix the Greek yogurt vanilla and icing sugar together and serve.

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4 Responses to “Apple, cranberry and almond tart”

  1. usha singh 24 June 2013 at 7:54 am #

    Oh Nina–this really looks divine–i will have to try it ASAP–i have an eggless pastry recipe–but will use your filling recipe.

  2. Liz Labuschagne 28 June 2013 at 10:50 am #

    This is something I have to try for a very special lunch with my daughters, sister and nephew, from all parts of the world. However, I have terrible arthritis and find it difficult to roll pastry. Have you got a recipe for me where I can just press it into the pan, and perhaps suggest something for the topping. Will be so grateful

  3. Hennie 7 May 2014 at 9:12 pm #

    I want use quinces insted of apples. Can I?

    • nerinatimm 20 June 2017 at 9:41 am #

      of course you can!


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