APFEL TARTE Apple Tarts

November 28, 2007 Belgian style traditional apple tarts with an almond cream filling and apple topping. Fill the baked tart shells with almond cream, top with apple slices and bake again. They are savory with a pleasant tangy flavor.

●Preparation Tip ●Tart Shells Photo #1 Photo #2 Photo #3 Photo #4 Photo #5 In a bowl, cream together butter and sugar. (Photo #1) Stir in beaten egg yolk and blend well. (Photo #2) Fold in the sifted dry ingredients and mix. Press the dough together to form a clump. (Photo #3) Let the dough rest in the refrigerator for about an hour. Roll out the dough to 2mm thick. Press the dough into tart molds and make small holes with a fork on the bottoms. (Photo #4) Bake in a preheated oven at 180 °C (365 °F) for about 5 minutes until pale. (Photo #5) ●Almond Cream Filling Photo #1 In a bowl, cream together butter, sugar, egg and almond powder. (Photo #1) ●Finish Photo #1 Photo #2 Peel, core and slice the apple into 1cm wedges. Fill the tart shells with the almond cream filling 3/5 full. Arrange the apple wedges on top. (Photo #1) Bake in a preheated oven at 180 °C (365 °F) for about 25 to 30 minutes until golden. (Photo #2) Remove from the oven and glaze with marmalade. Servings per Recipe Calories per Serving Ready In 4  two 12cm tart molds  0kcal 180 minutes Tart Shells butter 50g  sugar 20g  egg yolk 10g  cake flour 100g  【Preparation】 - Allow butter to soften at room temperature. Almond Cream Filling butter 40g  sugar 50g  whole egg 50g  almond powder 50g  【Preparation】 - Allow butter to soften at room temperature. - Sift almond powder. Finish apple 1  marmalade