Apple and almond tart

Äppeltarte med mandelfyllning och tosca

Apple and almond tart

Swedes have hundreds of recipes for different types of apple tart. Äppeltarte med mandelfyllning och tosca is one of my favourites! Essentially it consists of three layers: a wonderful buttery pastry case, a soft almond filling and a thin crisp toffee-apple and almond topping.

The original recipe was by Maud Onnermark, one of my favourite Swedish cooks and editor of Mat Magasinet. Tosca in the Swedish name for the cake refers to the fact that the topping is based on the topping for Toscakaka, a cake which was created in honour of Puccini's opera. John Duxbury

Summary

Recipe summary for almond and apple tart

Tips

A basket of red Ingrid Marie apples

• The tart looks more attractive when made with red-skinned apples. Swedes like to use Ingrid Marie, a variety popular in Scandinavia, but other varieties that work well include Aroma, Frida and Discovery.

A tube of liquid glucose

• Liquid glucose (sometimes called glucose syrup) is widely available, although if you can't find it you could substitute corn syrup, but NOT glycerine, which is entirely different.

Ingredients

Pastry

180 g (1¼ cups) plain (all-purpose) flour
50 g (3 tbsp) caster (superfine) sugar
125 g (½ cup) butter, cut into small cubes
1   egg yolk

Filling

75 g (⅓ cup) butter, softened
100 g (⅝ cup) ground almonds
100 g (7 tbsp) caster (superfine) sugar
1   large egg
1   unwaxed lemon, zest and juice
2-3   red-skinned apples

Topping

50 g (3 tbsp) butter
1 tbsp   flour
50 g (3 tbsp) caster (superfine) sugar
2 tbsp   liquid glucose (glucose syrup)
50 g (½ cup) flaked (slivered) almonds

Method

1. Make the pastry by putting the flour and sugar in a food processor and giving it a few whizzes. Add the butter and whizz for 10-15 seconds until the mixture resembles fine bread crumbs.

2. Add the egg yolk and process for a further 20-30 seconds until the pastry clings together. (If it doesn't, add a teaspoon or two of cold water.)

3. Roll the pastry out and use it to line a 25 cm (10") loose-based tart tin. Chill for 30 minutes.

4. Pre-heat the oven to 200°C (400°F, gas 6, fan 180°C).

5. Prick the base of the tart and bake for 12 minutes.

6. Whilst the case is baking, mix the butter for the filling with the ground almonds, caster sugar, a large egg and the zest from the lemon.

7. Put the lemon juice in a large bowl.

8. Core and slice the apples very thinly and toss the slices in the lemon juice to prevent them from going brown.

Apple and almond tart waiting to be baked

9. When the case is baked, spread the almond filling over the base and then top with the apple slices.

10. Bake in the middle of the oven for about 25 minutes, until the filling is set.

11. Meanwhile, melt the butter for the topping and then stir in the flour, sugar, liquid glucose and flaked (slivered) almonds. Keep stirring the mixture on a low heat until it starts to simmer.

12. Spread the mixture over the filling and continue baking the tart for a further 10 minutes, until the topping is a light brown toffee colour.

Downloads

printer copy sb  printer version.pdf

Phone-and-tablet-h32  phone & tablet version.pdf

Horizontal-Yellow-line

SwedishFood.com

SwedishFood.com is run by a not-for-profit company set up to help English speakers around the world who would like to learn more about Swedish food. If you like the site please help us to promote it and bring Swedish food to a bigger audience by following us on:

 Facebook logoTwitter logoPinterest logo

John Duxbury
Editor and Founder