An apple and almond cream tart composed of crispy dough, topped with delicate almond cream, and in the upper layer, green apples caramelized in butter, sugar and honey. Finally, sprinkle toasted almonds and drizzle honey to create a rich and precise tart.
Nothing is more fitting for Rosh Hashanah than a dessert based on apples and honey, two central symbols of the holiday, which express the hope for a sweet and new year. This tart combines tradition with a modern and impressive twist, turning the holiday table into a true celebration of tastes and aromas.
Recipe characteristics
• Preparation time – between an hour and a half to two hours
• Difficulty level – hard
• Quantity – 1
• Kashrut type – dairy
Ingredients:
For the dough:
• 300 g all-purpose flour
• 75 g ground almonds
• 75 g powdered sugar
• 210 g cold butter cut into cubes
• 1 egg
For the almond cream:
• 100 g butter
• 100 g blanched ground almonds
• 100 g sugar
• 1 teaspoon vanilla
• 1 egg
• 1 teaspoon cornstarch
• 1 teaspoon honey
For the apples:
• 3–4 green/tart apples (Granny Smith)
• 1 tablespoon butter
• 1 tablespoon brown sugar
• 1 tablespoon honey
• 1/2 teaspoon cinnamon
For decoration:
• A little toasted sliced almonds
• A drizzle of honey at the end
Preparation method:
Crispy dough:
• In a food processor or by hand: Mix flour, powdered sugar and salt. Add cold butter and process into crumbs.
• Add the egg and, if necessary, one to two tablespoons of cold water until the dough comes together.
• Wrap in plastic wrap and refrigerate for one hour.
• Roll out, line a tart pan (24 cm), prick with a fork and freeze for 15 minutes.
• Blind bake for 12 minutes at 180° until the dough begins to turn golden.
Almond cream (frangipane):
• In a bowl, beat soft butter with powdered sugar.
• Add egg, vanilla, ground almonds and honey – mix to a uniform cream.
Caramelized apples:
• Peel and thinly slice the apples.
• In a pan melt butter, add brown sugar, honey and cinnamon.
• Toss the apple slices for 3–4 minutes until slightly softened (not too much, so they don’t fall apart).
Assembling the tart:
• Spread the almond cream over the partially baked dough.
• Arrange the apple slices on top in a fan or spiral shape.
• Bake for about 30 minutes at 170° until the cream is set and golden.
Decoration:
• Drizzle a little warm honey on top.
• Sprinkle toasted sliced almonds.
Notes and upgrades:
• If you want a more “caramel-like” flavor – you can add 2 tablespoons of apricot jam under the almond cream.
• Instead of apples, it also works wonderfully with pears!
• Serve lukewarm with a scoop of vanilla ice cream → a dream.
Tair Morduch, in collaboration with Sugat