MAKES ONE NINE-INCH TART OR THIRTEEN FLUTED MINI-TART CUPS
Ingredients
1 recipe Classic Tart Dough (page 135)
Poached Apples
3 cups apple cider
в…” cup palm sugar
4 strips fresh lemon zest
2 tablespoons fresh lemon juice
1 cinnamon stick
ВЅ vanilla bean, halved lengthwise with seeds removed and reserved, or 1 teaspoon vanilla extract
ВЅ teaspoon whole black peppercorns
3 whole cloves
в…› teaspoon salt
3 apples, halved lengthwise and cored
Filling and Glaze
Вѕ cup blanched, slivered almonds
в…“ cup palm sugar
в…› teaspoon salt
1 large egg
ВЅ teaspoon almond extract
ВЅ teaspoon vanilla extract
4 tablespoons coconut oil, cut into 4 pieces
Вј 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 375В°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 350В°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.
