My Easy Apple Tart features a hidden layer of homemade almond paste beneath the apples. It’s a cozy fall or winter dessert that’s sure to be a hit at gatherings and celebrations.
The end of the year brings holiday dinners in my house, and one of my favorite contributions is this apple tart with an almond paste filling. It’s not exactly a pie, but close enough — I like to call them cousins. This tart is simpler than a two-crust apple pie: you only need a few apples to peel and slice, and the almond paste under the fruit adds a rich, nutty layer that elevates the whole dessert. Serve it warm with a scoop of ice cream or a mug of spiced cider for a comforting finish to any meal.
Table of Contents
- Helpful tools
- Ingredients and substitutions
- How to make the tart
- Baker’s tips
- Storage
- FAQs
- Recipe card
Helpful tools
You don’t need special equipment. A food processor speeds up making an all-butter crust and the almond paste, but a stand mixer with the paddle or simple hand tools will work. Use an 8″ or 9″ tart pan to bake this tart.
Ingredients and substitutions
The full ingredient list with quantities is in the recipe card below. Notes and substitution tips:
- All-purpose flour is my go-to for the crust; pastry flour can be substituted if you prefer a more delicate crumb.
- Unsalted butter should be very cold for the crust. A little melted butter is used on the apples before baking.
- Granulated sugar sweetens the crust and the apple topping; it also helps with browning.
- Salt balances the sweetness in both the crust and the almond paste.
- Almond meal/flour is the base for the almond paste; if unavailable, pulse blanched almonds in a processor until finely ground.
- Powdered sugar gives the almond paste sweetness without affecting texture.
- Egg white binds the almond paste. You can use pasteurized egg white from a carton (slightly more than 2 tbsp equals one fresh egg white).
- Almond extract intensifies the almond flavor; adjust to taste.
- Honeycrisp apples are ideal because they hold their shape. Fuji, Gala, or Pink Lady are good alternatives; Granny Smith is typically too tart.
- Cinnamon adds warmth and classic apple spice.
How to make the tart
Below is an overview of the steps. The printable recipe card is included at the end.
Start the dough
Combine flour, sugar, and salt in a food processor fitted with the dough blade. Add cold cubed butter and pulse until the mixture resembles coarse crumbs. Add cold water, one tablespoon at a time, and pulse until the dough begins to hold together. Turn the dough onto a lightly floured surface, shape into a disk, wrap, and refrigerate for 1 hour.
Prepare the almond paste
Using the metal blade, pulse almond meal, powdered sugar, and salt. Add egg white and almond extract, and process until smooth. Transfer to a bowl, cover, and chill until ready to use.
Note: Homemade almond paste keeps in the refrigerator for up to 10 days. Store-bought almond paste can be used if you prefer.
Assemble the tart
Roll chilled dough into a circle about 2 inches larger than the tart pan. Press the dough into the pan, trim the excess by rolling a pin over the edge, then chill the shell in the freezer while the oven preheats.
Tip: Place the oven rack in the lower third before preheating to 400°F so the crust bakes evenly without burning the apples.
Peel and slice apples about 1/8-inch thick. Remove the crust from the freezer, spread the almond paste evenly across the bottom, then arrange apple slices in concentric circles in a single layer, slightly overlapping. Brush the apples with melted butter, mix sugar and cinnamon, and sprinkle on top.
Bake for about 50 minutes, or until golden brown. Cool on a wire rack before serving.
Note: If your oven runs hot, shorten the bake time slightly or tent the tart with foil near the end to prevent over-browning.
Baker’s tips
- Spread or roll the almond paste: Freshly made almond paste spreads easily. If chilled and firm, roll it between parchment and plastic to make a circle before placing it in the crust.
- Yield: My almond paste recipe makes about 7 ounces (198 grams), which is the right amount for this tart.
- Protect the apples: Brushing the apple layer with apricot jam before baking can help keep the fruit moist and glossy.
Storage
Store the tart covered at room temperature if you plan to eat it within two days; otherwise refrigerate up to 5 days. The tart freezes well for up to 3 months — wrap whole or in slices with plastic wrap and foil. Reheat whole or slices in a 350°F oven for 10–15 minutes, or longer from frozen (20–25 minutes), covering with foil if browning too quickly.
FAQs
Yes. The texture will differ, but the idea works. Line the tart pan with puff pastry and freeze it briefly to make spreading the almond paste easier. Pierce the bottom to create steam vents before filling.
Use a store-bought egg-free almond paste or replace the egg white with about 2 tablespoons of aquafaba (chickpea liquid) as a binder.
Yes. You can assemble the crust and almond paste the day before and keep it refrigerated or frozen. Add the apple slices just before baking.
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Easy Apple Tart Recipe (with Almond Paste Filling)
Equipment
- Food processor
- 8- or 9-inch round tart pan
Ingredients
For crust:
- 1 1/4 cup all-purpose flour (169 g)
- 4 oz unsalted butter, cold and cubed (133 g)
- 2 tbsp granulated sugar (23 g)
- 1/4 tsp salt
- 3 tbsp cold water, as needed
For almond paste:
- 1 cup almond meal/flour (129 g)
- 1/2 cup powdered sugar (50 g)
- 1 egg white
- 1/2 tsp almond extract
- 1/8 tsp kosher salt
For apple topping:
- 2 large Honeycrisp apples (or 4 small)
- 1 tbsp granulated sugar (12 g)
- 1/4 tsp cinnamon
- 1 tbsp unsalted butter, melted (14 g)
Instructions
- Make the crust: Combine flour, sugar, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Add cold water one tablespoon at a time until the dough begins to come together. Shape into a disk and chill for 1 hour.
- Make the almond paste: Pulse almond meal, powdered sugar, and salt. Add egg white and almond extract and process until a smooth paste forms. Cover and refrigerate until needed.
- Assemble the tart: Roll the dough into a circle about 2″ larger than the pan. Fit into the tart pan and trim the excess. Chill the shell in the freezer while you preheat the oven to 400°F with the rack in the lower third.
- Peel and slice apples 1/8″ thick. Prick the chilled crust with a fork to vent steam. Spread almond paste over the crust, then arrange apple slices in concentric circles in a single layer. Brush with melted butter and sprinkle with sugar and cinnamon.
- Bake for about 50 minutes, until the tart is golden. If necessary, tent with foil toward the end to prevent over-browning. Cool on a wire rack before serving.
Notes
- Homemade almond paste is softer and easier to spread. If chilled and firm, roll it between parchment and plastic wrap to shape.
- My almond paste recipe yields about 7 ounces (198 g), which is the right amount for this tart.
- Brushing apples with apricot jam before baking can help keep them moist and glossy.
Nutrition
Calories: 263 kcal
Nutrition information is an approximation.
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