Apple and almond tart

Ingredients

• 500 gfresh shortcrust pastry
• 1 kgRenetta apples
• 100 gsugar
• 50 gbutter
• 60 gflaked almonds
• ½ small glassbrandy
• a pinchground cinnamon
• juice of 1lemon

Instructions

1. 1

   Slice the apples

   Peel the apples and cut them into thin slices.

2. 2

   Add lemon juice

   Toss the apple slices with the lemon juice to help prevent browning, then set them aside.

3. 3

   Cook the apples

   Melt the butter in a non-stick frying pan. Add the apples, sprinkle over the cinnamon and cook for 5 minutes.

4. 4

   Caramelise the sugar

   Sprinkle over half the sugar and let it caramelise. Pour in the brandy, then carefully ignite it to flambé.

5. 5

   Line the tin

   Line the base of a 20 cm springform tin with baking paper.

6. 6

   Shape the pastry

   Roll the pastry out thinly and use it to cover the base and sides of the tin.

7. 7

   Add the almonds

   Prick the pastry base with a fork, then scatter the almonds over it.

8. 8

   Bake the tart

   Arrange the apples over the almonds, sprinkle the remaining sugar over the surface and bake in a preheated oven at 180°C for 30 minutes.

9. 9

   Cool the tart

   When the tart is cooked, remove it from the oven and, once just warm, transfer it to a serving plate.

10. 10

    Serve the tart

    Serve it warm or cold.

What is apple and almond tart?

This crostata is an Italian-style fruit tart made with pastry, cooked apples and almonds. Apple tarts are found in many regional home-cooking traditions, with local varieties and flavourings shaping each version.

Here, briefly cooking the apples with butter, cinnamon and caramelised sugar gives them a soft, fragrant filling. The almonds beneath the fruit add a contrasting layer over the pastry.

Nutrition and macros by portion

The nutrition label shows one serving as written: 610 calories, 6g protein, 84g carbs, 30g fat.

The pastry and sugar provide most of the carbohydrates, while butter and almonds contribute much of the fat; the almonds also supply some protein. Serve a slice with plain yoghurt and fresh fruit for a more balanced plate.

Choosing the apples

Renetta apples: these are the variety specified in the recipe and work well when cooked until tender. Slice them thinly so they soften during the short pan-cooking and baking stages.

Lemon juice: coating the slices helps slow browning while you prepare the rest of the filling. Drain off any excess before adding the apples to the pan.

Building the filling

Butter and cinnamon: melt the butter before adding the apples, then cook them for 5 minutes with the cinnamon. This gives the fruit a head start before it goes into the oven.

Sugar and brandy: let half the sugar caramelise around the apples before adding the brandy. Flambé only if you can do so safely; keep your face and hands away from the pan and never pour brandy directly from the bottle near a flame.

Preparing the pastry base

Thin pastry: roll the shortcrust pastry thinly enough to line the base and sides of the 20 cm tin. Press it gently into the corners without stretching it.

Pricked base: prick the pastry with a fork before adding the almonds. The almond layer sits between the pastry and the juicy apples.

Checking when it is ready

Oven timing: bake the tart at 180°C for 30 minutes, as directed. Keep an eye on the surface towards the end, since ovens and pastry thickness can vary.

Doneness: look for pastry that is cooked through and lightly coloured, with the apples soft. Let the tart become just warm before transferring it to a serving plate.

Serving the tart

Warm or cold: the recipe gives both options, so serve it at the temperature that suits your meal. A brief rest after baking helps the filling settle before slicing.

On the side: serve a slice with plain yoghurt or a little crème fraîche for a cool contrast. Coffee or tea also pairs well with the apple, cinnamon and almond flavours.

Recipe notes & tips

• Slice the apples evenly so they cook at a similar rate.
• Keep the pastry chilled until you are ready to roll it.
• Use a 20 cm springform tin, as specified, for the intended depth.
• Let the caramel form before adding the brandy.
• Allow the tart to become just warm before moving it from the tin.
• Flambé away from kitchen cupboards, extractor fans and anything else that can catch fire.

Variations

• Add lemon zest: finely grate a little zest into the apples for a brighter citrus note.
• Change the spice: replace the cinnamon with a pinch of mixed spice.
• Use pears: swap some of the apples for thinly sliced pears.
• Skip the brandy: leave it out if you prefer not to flambé the fruit.
• Add toasted almonds: toast a few extra flakes and scatter them over the tart just before serving.

Common mistakes to avoid

• Thick apple slices: they may stay firm; cut the fruit into thin, even pieces.
• Wet filling: excess lemon juice can make the base soggy; drain the apples before cooking.
• Burnt caramel: sugar can darken quickly; keep the pan over moderate heat and watch it closely.
• Stretched pastry: it can shrink in the oven; ease it into the tin rather than pulling it.
• Moving the tart too soon: the pastry may break; wait until it is just warm before transferring it.
• Unsafe flambéing: flames can spread; keep the pan away from overhead surfaces and extinguish the flame before moving it.

How to store

Keep the cooled tart covered in the refrigerator for up to 3 days. Serve cold or warm individual slices gently in a low oven; avoid reheating the whole tart repeatedly.

Frequently asked questions