Almond Cream Apple Tart

     I made this Almond Cream Apple Tart for my recent French-Inspired Dinner Party.  It would be a great addition on the dessert table alongside the Thanksgiving pumpkin pie!
     Do as I do, and make the Sweet Tart Dough in Dorie Greenspan's book, Paris Sweets.  It gives you enough pastry dough for 3 tart crusts; I always have some on hand in my freezer, making it a breeze to assemble this apple tart.  Prebake the crust a day before you plan to serve the tart.  Process the sugar and almonds a day ahead; cover and set aside.  Thanksgiving day, all you will need to do is slice the apples, assemble the tart, and do the final bake. 
     I've changed the oven temperature and bake time of the original recipe which calls for pre-baking the tart shell and then, once filled, baking for one hour at 400 degrees; way too hot, and way too long! 
    

                           • Almond Cream Apple Tart •
                          adapted recipe of Pierre Jancou and Ewen Lemoigne

• 1 cup slivered almonds
• 1/2 cup granulated sugar
• 1/4 cup unbleached all-purpose flour
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter, softened, plus 1 tablespoon melted butter for brushing
• 2 large eggs
• 1 tablespoon dark rum
• Baked Pastry Shell (or Dorie Greenspan's recipe)
• 3 large Golden Delicious apples, peeled, halved, cored and sliced 1/8-inch thick
• 1/4 cup light brown sugar

1.  Preheat the oven to 375˚F.  In a mini processor, pulse 3/4 cup of the almonds until finely ground.  Transfer to a medium bowl.  Pulse the remaining 1/4 cup of almonds, until coarsely chopped.  Transfer to the bowl, add the granulated sugar, flour and the salt and toss gently to combine.
2.  In another bowl, using a handheld mixer, beat the 4 tablespoons of butter until creamy.  Add the almond mixture and beat until blended.  Beat in the eggs, one at a time, beating well after each addition.  Beat in the rum.
3.  Spread the almond filling in the baked pastry shell.  Arrange the apple slices on top in concentric circles.  Brush the apple slices with the melted butter and sprinkle with the brown sugar.
4.  Bake the tart for 45 to 50 minutes, until the filling is set and the apples are browned and tender.  (Start watching the tart closely after 35 minutes.)  Transfer the tart to a rack to cool slightly.  Remove the ring and serve the tart warm or at room temperature.

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