-
-
My review
Apple Crumble Tart
made it |
34 reviews
|
JJOHN32
"A great dessert for the holiday buffet."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 15 m servings 401 calsOriginal recipe yields 8 servings (1 10-inch tart)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print-
Prep
-
Cook
-
Ready In
- 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.
Footnotes
- Cook's Note:
- You can use Madeira, Marsala, or sherry for the wine.
Nutrition Facts
Per Serving: 401 calories; 21.8 g fat; 45.4 g carbohydrates; 5.2 g protein; 92 mg cholesterol; 123 mg sodium. Full nutrition
Share
Similar recipes
Reviews
Read all reviews 3441 Ratings
-
-
-
-
-
Most helpful positive review
9/24/2002
This recipe is wonderful! I skipped the wine sauce and served it with vanilla ice cream and hot caramel sauce. I made 6 individual tarts rather than one big one by using a 10 oz package of puff...
Most helpful critical review
11/10/2011
It was good. I just don't keep puff pastry around.
Most helpful
Most positive
Least positive
Newest
9/24/2002
This recipe is wonderful! I skipped the wine sauce and served it with vanilla ice cream and hot caramel sauce. I made 6 individual tarts rather than one big one by using a 10 oz package of puff...
1/7/2002
This recipe was a great change of pace from the usual apple pie. I love apples and this recipe is now among my favorites.
9/8/2004
This is a DELICIOUS recipe! I substitued oats for the almonds, since some of my family don't care for nuts. And instead of making the sauce, used a caramel sauce drizzled over it. Yumm! This...
3/6/2008
I am going to be "that" cook that gives it five stars and then completely changes it! I wanted to use what I had on hand - lots of pears and pecans. I also went without the sauce and served it...
4/11/2003
This recipe turned out great and was a huge hit with the crowd we fed. In fact, the last person to leave asked me for the aluminum foil and took the tray and all home with he and his wife! How f...
12/30/2003
This is good. My daughters really enjoyed it. It is very light and looks good. I liked the sauce, but it did not travel well. It needs to be used immediately after cooking. Otherwise, great...
10/17/2001
Yummmeeee! The puff pastry crust makes it delicate and crumbly...mmmmmmm....and don't forget the marsala sauce. I had 3 servings. Shame on me.
5/15/2007
AWESOME!! I have received so many compliments on this....and they keep coming!! I skipped the home-made sauce and just bought Smuckers Caramel sauce and drizzled it on top. This is almost too...