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Apple Praline Tart

This tart may also be made in an 8-inch springform pan. Fit the dough into the pan, and press it up the sides. Trim so it is 1 3/4 inches high.

Recipe information

  • Yield

    Makes one 8-inch tart

Ingredients

1 disk Martha’s Perfect Pâte Brisée (page 647)
1/2 cup all-purpose flour, plus more for the work surface
1/2 cup dried apricots, cut into quarters
1/2 cup dried figs, preferably Calimyrna, cut into 1/2-inch pieces
2 tablespoons cognac
1/4 cup water
3 Granny Smith apples, peeled and cored (about 1 1/4 pounds)
Juice of 1 lemon
1/2 cup roughly chopped Almond Praline (recipe follows), plus more for garnish
3 large eggs
3/4 cup sugar
12 tablespoons unsalted butter
1 vanilla bean, split lengthwise and scraped
Vanilla ice cream, for serving

Almond Praline

1 1/2 cups sliced almonds
1 tablespoon unsalted butter, room temperature
2 cups sugar
1/2 cup water
Juice of 1/2 lemon (1 tablespoon)
(makes one 10 x 15-inch sheet)

Preparation

  1. Step 1

    Preheat the oven to 350°F. Place an 8 × 1 3/4-inch cake ring on a parchment-lined baking sheet. Roll the pâte brisée on a lightly floured surface to 1/8-inch thickness. Fit gently into the ring, easing the dough into the corners and removing excess dough so the tart shell is flush with the top of the cake ring. Use a fork to pierce the bottom of the tart shell, and place in the freezer for 30 minutes.

    Step 2

    Place the apricots, figs, cognac, and water in a medium saucepan, and bring to a simmer over medium heat. Cook, stirring occasionally, until all the liquid has been absorbed and the fruit is softened, about 4 minutes. Set aside to cool.

    Step 3

    Cut the apples into 3/4-inch cubes. Place them in a bowl, and combine with the lemon juice, tossing to coat. Add the dried fruit mixture and chopped praline, and stir to combine.

    Step 4

    Combine the eggs, sugar, and flour in a medium bowl, and whisk until smooth. Place the butter and the vanilla bean pod and seeds in a sauté pan, and cook over medium-high heat until the butter begins to brown. Add to the egg mixture, and whisk until fully incorporated. Remove the pod, and discard.

    Step 5

    Remove the tart shell from the freezer, and fill with the apple mixture, making sure the dried fruits are evenly distributed. Slowly pour the egg mixture over the fruit, letting it seep into all the gaps, until it is 1/8 inch from the top of the tart shell.

    Step 6

    Place the tart in the oven, and bake until a tester inserted into the center comes out clean and the top is nicely browned, about 1 hour 30 minutes. Transfer to a wire rack to cool for 30 minutes before removing the ring.

    Step 7

    Serve warm or at room temperature, topped with vanilla ice cream and garnished with almond praline.

  2. Almond Praline:

    Step 8

    Preheat the oven to 350°F. Place the almonds on a baking sheet, and toast until golden brown and fragrant, about 10 minutes. Set aside to cool.

    Step 9

    Butter a 10 × 15-inch rimmed baking sheet. Spread the toasted almonds in an even layer on the pan. Place the sugar and water in a medium saucepan; stir to combine. Place over medium-high heat; bring to a boil, brushing down the sides of the pan with a pastry brush dipped in water to prevent crystals from forming. Once the sugar is dissolved, cook without stirring until the sugar is a deep amber color.

    Step 10

    Add the lemon juice; immediately pour mixture over almonds, coating with a thin layer. If the caramel doesn’t cover all the nuts, tilt the pan slightly to distribute, or stir in the nuts with a wooden spoon, being careful not to touch the caramel or the hot pan. Cool completely.

    Step 11

    Gently twist the pan to release the praline. Break into pieces. Store in an airtight container for up to 1 week.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
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