Apple Almond Tart

I am not afraid of my kids getting obese because they do exercise alot.  I love to see kids eat.  In fact, the more they eat the merrier I become.  

I remembered my nephew's appetite during his teenage years were humongous.  Somehow when it is my teen's turn, I don't see this at all.  In fact, he has become such a picky eater than I gave up pleasing him.

It is hard to feed my teen now.  On the other hand, my 11 years old appetite suddenly surge.  She has been asking for food so often that my hubby and her brother started teasing her.

Bought some green apples which is supposedly to be teen's favourite but now it seems that it is no longer so.  Thus the only way to finish it up was to bake an Apple Tart.

I love tart with almond cream and I am keen to try new recipe especially one that sounded so sophisticated.

I should have halved the dough recipe (posted full recipe) and it yields quite a big portion.  Also adding two eggs seems to much as the dough became so wet and tacky.  I would suggest that you gauge by adding one tablespoon at a time.

So now my kids feel fair as yesterday, they didn't get to eat that Lemon Rub Tart.

Sable dough (I halved this recipe)

What you need:

350g unsalted butter

500g plain four

5g salt

200g icing sugar

70g blanched almonds, finely ground

110g egg (2 eggs) 

Method:

Cut the butter into small cubes and place in a mixing bowl.

Add flour, salt, icing powder, almond and blend at med speed to form a dough.

Crack eggs into the dough and blend till it is smooth.

Cover dough and chill for 2 - 3 hours.

Almond Cream

What you need:

1/4 cup cream, room temp

100g ground almond

10g corn starch

20g unsalted butter, softened

80g icing sugar

1 egg

1 tbsp rum

Method:

Beat almonds, corn flour, butter and sugar until lumpfree.  

Add eggs one at a time and stir well.

Add cream and rum and stir till smooth.

Chill until ready to use

Assembly:

4 apples, peeled and cored, cut into slices.

Roll dough until 1/10 inch thick.  Place on pie dish.  Trim nicely.

Add in almond cream to fill half of the pan.  Spread cream evenly.

Arrange apple slices on top of cream.  

Bake for 20 - 30 mins or until golden brown.  Remove and set aside to cool.

Brush top of tart with apricot glaze and serve warm.