Thowback to a Classic: French Apple Tart

Sometimes people don't want/ know enough to want something creative so you just give them a classic.

Tart Dough

1.5cups AP flour

2Tbls sugar

pinch salt

1 stick butter chilled, cubed

2Tbls ice water

Pulse flour sugar salt in food processor. Add cubed butter and pulse until looks like course meal. Add water and pulse until dough starts to come together. Wrap and refrigerate.

Once dough is chilled roll out and line tart dish. Dock dough and partially bake with weights at 350F.

Filling:

2 eggs

0.5cups sugar

0.5 cups almond flour

1 stick butter soft

Cream butter and sugar. Add eggs and almond flour. Spread on cooled tart shell

5 apples diced and cooked in caramel

3 apples sliced thin

Spread cooked diced apples over the filling. Shingle thinly sliced apples on top. Brush with melted butter and sprinkle with cinnamon sugar. Bake at 350F until golden brown.