Rating: 5 stars
41 Ratings
  • 5 star values: 36
  • 4 star values: 2
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0

A great dessert for the holiday buffet.

Recipe Summary

30 mins
45 mins
1 hr 15 mins
1 10-inch tart


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

  • In a small bowl, mix flour, almonds, 1/2 cup sugar, and cinnamon together. Add chilled butter and vanilla extract. Cut together with a pastry blender until small crumbs form. Set aside.

  • Unfold pastry and cut into a 10-inch circle. Place on a large, ungreased baking sheet. Brush with melted butter. Arrange apples in the center of the pastry, leaving a 1/2 inch wide border of pastry. Spoon almond topping gently over the apples, being careful it doesn't spill over the edges of the pastry.

  • Bake in preheated oven until the pastry is golden brown, about 30 minutes.

  • To make the sabayon, whisk egg yolks and 3 tablespoons sugar in a heatproof bowl or the top of a double boiler. Heat over simmering water, beating mixture constantly with a handheld electric mixer. When foamy, add the marsala; continue to beat until the mixture begins to thicken. Do not overcook, or the mixture will curdle. Remove from heat. Serve warm over the apple tart.

Cook's Note:

You can use Madeira, Marsala, or sherry for the wine.

Nutrition Facts

401 calories; protein 5.2g; carbohydrates 45.4g; fat 21.8g; cholesterol 92.1mg; sodium 123.2mg. Full Nutrition