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| Fresh from the oven with nice, crispy layers! |
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| Fresh apples from Pulford's Apple Tree Orchard |
This week's French Fridays with Dorie challenge is for this lovely Crispy, Cracky Apple-Almond Tart (although it has a different name here, it's the same recipe). It takes a lot of patience to make, but it's not at all difficult. You'll want to plan ahead because the almond filling needs to chill for 3 hours.
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| Layers of filo, butter, cinnamon sugar, almond cream, and apples ready to go into the oven |
The presentation is rustic, yet elegant and the contrast of flavors and texture is unique. We had a "Bonne Idee" of our own to use cinnamon sugar instead of plain to give this tart a bit more autumn flair. We brushed the top edge of the filo dough with melted butter and sprinkled it with cinnamon sugar, too. Because we sprinkled the top of the apples with cinnamon sugar, we decided not to glaze the top of the tart with apple jelly.
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| All you need is a fork & a cup of tea! |
As I mentioned in my previous post, we were lucky enough to have beautiful, fresh apples from John's sister, Pam, to use in this tart. We liked this tart, but weren't "wowed" by it. However, since it's not overly sweet, I think it would be nice as part of a brunch buffet.
Bon Appetit!
Beautiful tart, I love the idea of the almond cream and cinnamon sugar with those delicious apples!
ReplyDeleteLook at how thin that tart is! So beautiful! And covered with all those gorgeous fall apples. Thank you for sharing!
ReplyDeleteMy filling & puff pastry are sitting in the refrigerator waiting to be put to use.
ReplyDeleteThanks for the preview; it looks pretty - I made a note of your "Not too sweet" and will have to come up with a way to boost the sweet content :-)
Susan, it was really a good idea for you to use cinnamon sugar, especially putting it around the edges of the filo dough. I liked the whole idea of it and all the kids and I ate it as a "bar" cookie, so to speak. Since I made the almond cream several days early, it was simple to put together. I think leaving off the glaze and going your way is what I will try next.
ReplyDeleteLooks fabulous!
ReplyDeleteAbsolutely stunning. Love the almond cream combination with cinnamon and apples..
ReplyDeleteYou got some great color on yours. We almost added cinnamon...next time for sure!
ReplyDeleteI was actually thinking that I would have liked a sugar topping as opposed to a glaze. I'll do that next time.
ReplyDeleteOoh, I wish I'd thought of cinnamon-sugar. The cinnamon would have been lovely! And I love the way you arranged the apples. I just couldn't seem to get my apples to stay neat!
ReplyDeleteSusan, your tart is lovely:) I love the use of cinnamon and sugar. Have a nice weekend.
ReplyDeleteI almost used some cinnamon walnut sugar I still have in my freezer from the rugelach (can you believe that?). I´m sure it added a bit more zing to the tart. I loved it anyway. Your layers look perfectly flaky Karen! Have a great weekend!
ReplyDeleteFresh apple is a treat no matter how you prepare them. Glad you enjoy the touch of cinnamon with the dessert!
ReplyDeleteI sprinkled the dough with cinnamon-sugar as well, but what a great idea to also sprinkle the top in lieu of the glaze, Susan. Your tarts look lovely.
ReplyDeleteTo think I had some vanilla sugar that could have gone of my tartes fines. I'll keep it in mind for next time, or when I get around trying the filo and almond creme version. The crispy layers do look fantastic. Thanks again for the warm welcome back - I had no idea how much I missed you guys and cooking through AMFT. (My husband missed 'Dorie' food too)
ReplyDeleteOh, I love that top photo with all the visible filo layers!!! Beautifully done, my friend!
ReplyDeleteYour tart looks devine!
ReplyDeleteI found this tart to be wonderful and pretty easy! A definite keeper for me! Yours looks simply beautiful…and perfectly delicious!! Love your photos! Have a wonderful weekend, Susan!
ReplyDeleteEverything you make and post always looks scrumptious. I saw the photo of your braised beef and my mouth was
ReplyDeletewatering. (and I just ate lunch) Your tart is so beautiful and perfect. Have a great weekend.
Lovely tart Susan!!!!
ReplyDeleteNice job, Susan! I love that you sprinkled it with cinnamon too. A perfect extra touch.
ReplyDeleteBeautiful tart Susan! Fall is all about apples!
ReplyDeleteA bonne idée, indeed! Sounds like it would taste fantastic and it looks beautiful, too.
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