Dutch Apple and Almond Tart
There’s something magical about taking toddlers apple picking in the crisp autumn air. Bundled up in little jackets, their tiny hands eagerly reach for the lowest branches, determined to pluck the biggest, shiniest apple they can find. Of course, half of them end up with a bite taken out before they even hit the basket, and by the end of the trip, you’re left with more sticky faces than full bags. But still, there’s nothing quite like heading home with a bushel of apples and big plans for homemade preserves, sauces, and baked goods to last through the winter.
Except, if you have little ones, you probably already know how the story really goes. That bushel of apples you had every intention of carefully peeling, slicing, and tucking away into neatly labeled jars? Somehow, it dwindles at an alarming rate. One gets handed out with every snack, another goes into a quick crumble for dessert, a few more disappear into lunchboxes. Before you know it, you’re down to just a handful of apples rattling in the bottom of the basket, and all those grand preserving plans have vanished.
This Dutch Apple and Almond Tart is for that moment. When you’re left with just a few storage apples in the depths of winter, and you’re looking for a way to transform them into something warm, fragrant, and satisfying, this recipe steps in perfectly. It doesn’t require a whole lot of fruit, but it brings out the best in what’s left—turning those last apples into a rustic, almond-scented tart with a crisp, buttery crust.
One of the keys to this recipe is choosing the right apples. If you’re picking apples at a u-pick farm, ask the farmer which varieties they recommend for baking versus eating fresh. Some apples hold their shape better in the oven, while others break down into a softer filling. Look for varietals with a balance of sweetness and acidity—Honeycrisp, Jonagold, or Braeburn work beautifully, while classic baking varieties like Northern Spy or Granny Smith bring a welcome tartness. Ideally, you want apples that store well, so they last through the winter months.
Speaking of storage, if you plan to keep apples for a while, store them in a cool, dark place like a root cellar or a crisper drawer in the fridge. Some apple varieties, like Fuji and Arkansas Black, develop deeper flavors the longer they sit. Others, like McIntosh, tend to soften quickly, making them better suited for sauces and quick bakes rather than long-term storage.
The other key to a truly delicious tart is the crust. If you have the time, chilling your pastry dough overnight before rolling it out makes a world of difference. The rest period allows the gluten to relax, resulting in a flakier texture. It also helps solidify the butter, which creates delicate, crispy layers as it melts in the oven. And while this tart leans toward rustic, if you really want to elevate it, try using a mix of almond flour and all-purpose flour in the crust for an extra hint of nuttiness.
When the tart finally comes out of the oven, golden brown and fragrant with toasted almonds and caramelized apples, it feels like a reward for all those bushels picked and all the little hands that helped along the way. A slice of this, served warm with a dollop of whipped cream or a scoop of vanilla ice cream, is the perfect way to savor those last apples of the season—whether it’s the peak of autumn or the dead of winter.
Dutch Apple and Almond Tart
Ingredients
- 50 g All-purpose flour
- 25 g Unsalted butter cold and cubed
- 1 tsp Cold water
- 1/2 tbsp Honey
- 1/2 tbsp Brown sugar
- 1/4 tsp Cinnamon
- 1/8 tsp Nutmeg
- 1/2 small Apple peeled and thinly sliced
- 10 g Almond flour
- 10 g Sliced almonds
- 1 tbsp Heavy cream optional, for serving
Instructions
- Preheat the oven to 175°C (350°F).
- Mix flour and butter until crumbly, then add water and form a dough. Chill for 15 minutes.
- Roll out dough and press into a small tart pan or ramekin.
- Mix honey, brown sugar, cinnamon, and nutmeg. Toss apples in the mixture.
- Spread almond flour over the crust, then layer in the spiced apples.
- Sprinkle sliced almonds on top and bake for 20-25 minutes until golden and fragrant.
- Let cool slightly before serving. Enjoy with a drizzle of cream if desired!
Notes
- Choose firm, tart apples like Granny Smith, Honeycrisp, or Braeburn for the best texture and flavor.
- These apple varieties hold their shape well and contrast nicely with the sweet almond filling.
- Chilling the pastry overnight relaxes the gluten, preventing shrinkage and ensuring a flakier crust.
- Toasting the almonds enhances their nutty richness, adding depth to the tart’s flavor.
- Serve warm with crème fraîche or a drizzle of honey for an extra indulgent touch.
