Poached apple tart is tender apple halves poached in spiced cider, sliced over almond frangipane, and baked golden in a crisp tart shell. The poaching liquid perfumes the apples with vanilla, cinnamon, and a few peppercorns for warmth. Eight to ten slices of a quietly spectacular autumn dessert.
MAKES ONE NINE-INCH TART OR THIRTEEN FLUTED MINI-TART CUPS
Ingredients
1 recipe Classic Tart Dough (page 135)
Poached Apples
3 cups (720 ml) apple cider
⅔ cup palm sugar
4 strips fresh lemon zest
2 tablespoons (30 ml) fresh lemon juice
1 cinnamon stick
½ vanilla bean, halved lengthwise with seeds removed and reserved, or 1 teaspoon (5 ml) vanilla extract
½ teaspoon whole black peppercorns
3 whole cloves
⅛ teaspoon salt
3 apples, halved lengthwise and cored
Filling and Glaze
¾ cup blanched, slivered almonds
⅓ cup palm sugar
⅛ teaspoon salt
1 large egg
½ teaspoon almond extract
½ teaspoon vanilla extract
4 tablespoons (60 ml) coconut oil, cut into 4 pieces
¼ cup fruit jam (see Fruit Jam recipe)
Preparation
1.В В Roll the dough out to an eleven-inch circle on a lightly floured counter and fit into a nine-inch tart pan with a removable bottom, or press dough evenly into thirteen fluted mini-tart cups. Set the tart pan or mini-tart cups on a large plate and freeze the tart shell for 30 minutes.
2.В В Adjust an oven rack to the middle position and preheat the oven to 375°F (190°C). Set the tart pan or mini-tart cups on a large baking sheet. Bake until the tart shell is golden brown and set (about 30 minutes for full-size tart, or 10 to 15 minutes for mini-tarts), rotating the baking sheet halfway through baking. Transfer the baking sheet to a wire rack and let the tart shell or mini-tart shells cool completely on the baking sheet (about one hour). While the crust is cooling, bring the apple cider, palm sugar, lemon zest, lemon juice, cinnamon stick, vanilla bean, vanilla seeds, peppercorns, cloves, and salt to a boil in a medium saucepan, stirring to dissolve the palm sugar (about 5 minutes). Add the apples and return to a brief simmer, then reduce the heat to low, cover, and poach the apples, turning them occasionally, until tender and a skewer can be inserted into each apple with little resistance (10 to 20 minutes). Remove the pot from the heat and let the apples cool in the poaching liquid (about one hour).
3.В В Preheat the oven again to 350°F (180°C).
4.В В Pulse the almonds, palm sugar, and salt together in a food processor until finely ground (about 1 minute). Add the egg and extracts and process until combined (about 10 seconds). Add the coconut oil and process until no lumps remain (about 30 seconds). Spread the mixture evenly into the cooled tart shell, or spoon evenly into mini-tart cups.
5.В В Remove the cooled apples from the poaching liquid and pat them dry thoroughly with paper towels. Slice and arrange the apple halves over the tart (quarter of an apple, sliced, per two mini-tarts). Bake the tart(s) on the baking sheet until the almond filling is puffed, browned, and firm to the touch (about 45 minutes for the full-size tart and 15 to 20 minutes for the mini-tarts), rotating the baking sheet halfway through baking. Transfer the baking sheet to a wire rack to cool.
6.В В Melt the fruit jam in a small saucepan over medium-high heat, stirring occasionally to smooth out any lumps. Using a pastry brush, dab the melted fruit jam over the fruit. To serve, remove the outer metal ring of the tart pan, slide a thin metal spatula between the tart and pan bottom, and carefully slide the tart onto a serving platter or cutting board. For mini-tarts, gently remove them from their cups and place on a serving platter.
Making the Tart(s) Ahead
The tart dough can be made ahead, as instructed in the original recipe. The poached apples, submerged in the poaching liquid, can be refrigerated in an airtight container for up to three days. The almond filling can also be refrigerated in an airtight container for up to three days. Once baked, the tart can be wrapped loosely with plastic wrap and held at room temperature for up to four hours before serving.
Pro Tips
- Poach the apples only until a skewer slides in with little resistance — overcooked apples collapse when you slice them onto the tart.
- Cool the apples in the poaching liquid, then pat them bone dry before slicing. Dry fruit browns properly on the frangipane instead of steaming it.
- The whole peppercorns and cloves in the poaching liquid are what make the apples taste special — fish them out before the fruit goes on the tart.
- Make the poached apples and almond filling up to three days ahead. The final bake is quick, which makes this a brilliant do-ahead dessert.
Frequently Asked Questions
Which apples work best?
Firm varieties like Granny Smith or Braeburn hold their shape while poaching. Very soft apples turn to mush before they're tender.
Can I make this as mini tarts?
Yes — a quarter apple per two mini tarts and a 15 to 20 minute bake. They're perfect for entertaining since everything is prepped ahead.
How do I store poached apple tart?
Room temperature for up to four hours. The poached apples keep three days in the fridge submerged in their liquid, so assembly is quick.
What's the jam glaze for?
A dab of melted fruit jam brushed over the baked apples gives them a glossy, patisserie finish — completely optional but very pretty.
Recipe Card
Ingredients
Method
- 1. В В Roll the dough out to an eleven-inch circle on a lightly floured counter and fit into a nine-inch tart pan with a removable bottom, or press dough evenly into thirteen fluted mini-tart cups.
- Set the tart pan or mini-tart cups on a large plate and freeze the tart shell for 30 minutes. 2. В В Adjust an oven rack to the middle position and preheat the oven to 375°F.
- Set the tart pan or mini-tart cups on a large baking sheet.
- Bake until the tart shell is golden brown and set (about 30 minutes for full-size tart, or 10 to 15 minutes for mini-tarts), rotating the baking sheet halfway through baking.
- Transfer the baking sheet to a wire rack and let the tart shell or mini-tart shells cool completely on the baking sheet (about one hour).
- While the crust is cooling, bring the apple cider, palm sugar, lemon zest, lemon juice, cinnamon stick, vanilla bean, vanilla seeds, peppercorns, cloves, and salt to a boil in a medium saucepan, stirring to dissolve the palm sugar (about 5 minutes).
- Add the apples and return to a brief simmer, then reduce the heat to low, cover, and poach the apples, turning them occasionally, until tender and a skewer can be inserted into each apple with little resistance (10 to 20 minutes).
- Remove the pot from the heat and let the apples cool in the poaching liquid (about one hour). 3. В В Preheat the oven again to 350°F. 4. В В Pulse the almonds, palm sugar, and salt together in a food processor until finely ground (about 1 minute).
- Add the egg and extracts and process until combined (about 10 seconds).
- Add the coconut oil and process until no lumps remain (about 30 seconds).
- Spread the mixture evenly into the cooled tart shell, or spoon evenly into mini-tart cups. 5. В В Remove the cooled apples from the poaching liquid and pat them dry thoroughly with paper towels.
- Slice and arrange the apple halves over the tart (quarter of an apple, sliced, per two mini-tarts).
- Bake the tart(s) on the baking sheet until the almond filling is puffed, browned, and firm to the touch (about 45 minutes for the full-size tart and 15 to 20 minutes for the mini-tarts), rotating the baking sheet halfway through baking.
- Transfer the baking sheet to a wire rack to cool. 6. В В Melt the fruit jam in a small saucepan over medium-high heat, stirring occasionally to smooth out any lumps.
- Using a pastry brush, dab the melted fruit jam over the fruit. To serve, remove the outer metal ring of the tart pan, slide a thin metal spatula between the tart and pan bottom, and carefully slide the tart onto a serving platter or cutting board. For mini-tarts, gently remove them from their cups and place on a serving platter. Making the Tart(s) Ahead The tart dough can be made ahead, as instructed in the original recipe. The poached apples, submerged in the poaching liquid, can be refrigerated in an airtight container for up to three days. The almond filling can also be refrigerated in an airtight container for up to three days.
- Once baked, the tart can be wrapped loosely with plastic wrap and held at room temperature for up to four hours before serving.
