Washington Apple Tart

The Foodies' KitchenDecember 6, 2023

This post is also available in / Esta entrada también está disponible en ESPAÑOL (SPANISH)

If you’re hosting a holiday get-together, this is the perfect dessert to close a great meal. This Apple Tart has all the flavor of an apple pie – but we add a bit more sweetness by using a mix of Fuji and Granny Smith Washington Apples.

In contrast with a traditional apple pie, where the apples are pre-cooked, this apple tart has the apples arranged beautifully, creating patterns that hold after baked – the main reason we used both Fuji and Granny Smith Apples.

To do so, you must slice the apples thinly and keep them together so you can fan them later when placing the fruit in the crust.

For the crust, we used a mix of almond and all-purpose flour. The curst itself is not very sweet, as the sugar and cinnamon are sprinkled on top. It’s all about balancing the flavors.

This tart is best served cold. We recommend to chill it in the fridge for a couple of hours, or even better, serve it the next day. This makes the crust much easier to slice. You can serve it with whipped cream like we did here.

Helga & Kitty

Washington Apple Tart

Yields: 1 tart, 6 servings

Ingredients:
¾ cup unsalted butter, melted, plus ¼ cup, cut into cubes
¾ cup almond flour
¾ cup all-purpose flour
⅓ cup sugar
1 teaspoon pure vanilla extract
pinch of sea salt
4 to 5 Granny Smith and/or Fuji Washington Apples, about 1 ½ lbs.
¼ teaspoon ground cinnamon
1 teaspoon fresh lemon juice (optional)
whipped cream for serving (optional)

Directions:

Mix the melted butter, almond flour, all-purpose flour, 2 tablespoons of sugar, vanilla, and salt in a bowl to make a sandy paste.
Press into the bottom and up the sides of a 9-inch tart pan with a removable bottom. Chill in the freezer while you preheat the oven, 20 to 30 minutes. Preheat the oven to 400ºF. Place a rack in the middle of the oven.
Cut the cheeks of the apples off the core into four pieces (each piece will have one large flat side). Lay them on their flat sides and thinly slice each piece, holding them together in their shape as you go.
Arrange the slices around the tart fanning the apples, making a pattern. Make sure to use all the apples, even if you must squeeze some of the slices in.
Sprinkle evenly with the remaining sugar and the cinnamon, and dot with the remaining cubed butter.
Bake until the crust is toasted and golden, and the apples are tender, 35 to 40 minutes. Sprinkle with the lemon juice (optional) and any additional garnishes you desire. Serve with whipped cream (optional).

Have you made this recipe?

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