Almond and Apple Tart

Almond and Apple Tart with buttery crust, soft apples, and almond filling. Easy to make, elegant to serve, and perfect for any occasion.

I made this Almond and Apple Tart on a quiet weekend afternoon when I wanted something that felt a little special but still comforting. The mix of buttery pastry, soft apples, and a rich almond filling makes this tart perfect for any occasion. The smell alone as it bakes will draw everyone into the kitchen.

My family could not get enough of it. The apples soften beautifully while the almond layer turns golden and fragrant. I served it warm with whipped cream, and there was not a crumb left by the end of the night. It has that balance of sweetness and texture that makes it feel like a dessert from a bakery but tastes even better fresh out of your own oven.

What I love most about this recipe is how well it comes together. It looks impressive, but the steps are simple once you start. It is ideal for holidays or Sunday dinners when you want to serve a dessert that feels both elegant and homemade.

Questions You May Have About This Recipe

Can I use store bought pie dough?
Yes, store bought pastry works fine if you are short on time, but homemade adds a richer flavor and flakier texture.

Do I have to peel the apples?
Peeling is best for a smooth finish, but you can leave the skins on if you prefer a more rustic look.

Can I make this tart ahead of time?
Yes. You can bake it the day before and store it covered at room temperature. Warm it slightly before serving.

What apples work best for this recipe?
Use firm apples such as Honeycrisp, Granny Smith, or Braeburn. They hold their shape and give the right balance of tart and sweet.

Can I freeze it?
Yes. Wrap the baked tart tightly and freeze for up to two months. Thaw at room temperature and warm in the oven before serving.

What You Need to Make Almond and Apple Tart

For the Pastry

1 ¼ cups all purpose flour

½ cup cold unsalted butter, cubed

¼ cup sugar

1 egg yolk

2 tablespoons cold water

For the Filling

½ cup unsalted butter, softened

½ cup sugar

2 large eggs

¾ cup almond flour

1 teaspoon vanilla extract

2 tablespoons all purpose flour

For the Topping

2 large apples, peeled, cored, and thinly sliced

2 tablespoons sugar

1 tablespoon melted butter

How to Make Almond and Apple Tart

In a bowl, combine flour and sugar for the pastry. Cut in butter until mixture looks crumbly. Add egg yolk and water, and mix until dough comes together. Form into a disk, wrap, and chill for 30 minutes.

Preheat oven to 350°F. Roll out pastry and press into a 9-inch tart pan. Prick the base with a fork. Line with parchment and fill with pie weights or dried beans. Bake for 15 minutes, remove weights, and bake 5 minutes more. Cool slightly.

For the filling, beat butter and sugar until light. Add eggs one at a time, then mix in almond flour, all purpose flour, and vanilla. Spread evenly over the baked crust.

Arrange sliced apples on top of the filling in a circular pattern. Brush with melted butter and sprinkle with sugar.

Bake for 45 to 50 minutes, or until golden and the filling is set. Cool for 20 minutes before slicing.

Tips

Chill the dough before rolling to prevent shrinking.

Slice apples evenly so they bake at the same rate.

Use a tart pan with a removable bottom for easy release.

Add a spoonful of apricot jam on top for a glossy finish.

Serve with whipped cream or vanilla ice cream for extra richness.

Reader Reviews

⭐️⭐️⭐️⭐️⭐️ “This tart was beautiful. The almond layer baked perfectly and the apples stayed soft and sweet.” Janet M.

⭐️⭐️⭐️⭐️ “I used store bought crust and it still turned out great. My husband said it tasted like a bakery dessert.” Patricia F.

⭐️⭐️⭐️⭐️⭐️ “Simple and elegant. The almond filling made it taste so rich. Will make again for Thanksgiving.” Carol L.

⭐️⭐️⭐️⭐️ “Lovely recipe. I added a touch of cinnamon and it worked perfectly with the apples.” Helen R.

⭐️⭐️⭐️⭐️⭐️ “The flavor balance was spot on. Not too sweet and the texture was amazing. Everyone loved it.” Diane W.

Printable Recipe

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