• For the recipe the crust and the apples are precooked. Precooking ensures the crust will be nice and brown and that apples won’t make the crust soggy.

Pate Sucree Dough

• Sift the powdered sugar, the flour and the almond flour into separate bowls
• With a stand mixer beat the butter and salt together on medium speed until well combined, about 1 minute. Scrape down the sides of the bowl and add the powdered sugar. Mix on low speed until combine. Scrape down the sides of the bowl.
• Add the almond flour and the vanilla and mix on low speed until combined.
• Add the eggs and 1/3 of the flour and beat on low speed until well combined. Scrape down the bowl. Add the remaining flour and mix on low speed until the dough comes together. The dough will be soft.
• The dough will weigh about 670 grams. Split the dough into two pieces, 335 grams each and shape each into a circle and wrap in plastic wrap. Refrigerate for at least 2 hours.
• Lightly butter a 9-inch tart pan. Do not use too much butter. Remove the dough from the refrigerator and roll it out to 1/4-inch thick circle. Fold the dough in half and place into the pan. Unfold the dough and gently press the dough into the base and sides of the pan being careful not to tear the dough. Remove excess dough for the edge of the dough is even with the top edge of the pan.
• Refrigerate the dough for at least 1 hour.
• Preheat the oven to 325°F (165°C).
• Blind bake the tart dough. Line the dough with parchment paper and fill the paper with pie weights or beans. I use dried beans and keep a jar of beans in my pantry. Bake the dough for 15 minutes. Remove the dough from the oven and remove the beans and paper. Return the dough to the oven and bake for another 15-20 minutes until the edges are dark golden brown.
• Remove from the oven and allow to cool before filling it.

Apple Filling

• Peel the apples. With the apples in the upright position and the stem pointing skyward, cut down and around the cores to remove the flesh in 4 lobes (you’ll be left with a square-shaped core). Cut the lobes into 1-inch pieces. Toss the apples with lemon juice.
• Heat a 12-inch nonstick skillet over medium heat and melt 4 tablespoons of butter. Add the apples and spread them into a single layer. Sprinkle the apples with the brown sugar.
• Stir the apples, brown sugar, and butter together. Increase the heat to medium-high and cook the apples stirring occasionally until all the liquid is evaporated.
• Reduce the heat to medium and continue to cook the apples until about half of them caramelize to a light brown. Reduce the heat to low, and add the cinnamon, nutmeg, and cardamom. Stir the spices into the apples and cook for another 60 seconds.
• Scrape the apples in a bowl and allow them to cool to room temperature before adding them to the tart crust and topping them with the brown sugar crumble

Brown Sugar Crumble

• Combine the flour, sugar, cinnamon, nutmeg, and salt in a bowl and whisk together. Cut the butter into pieces, add to the flour mixture, and use your fingers to mix the butter in until crumbles form. Add the maple syrup and use a fork to mix. Refrigerate for 30 minutes before using it.

Assemble and Bake the Tart

• Preheat the oven to 350°F (180°C).
• Pour the apples into the baked tart and spread evenly. Sprinkle the streusel evenly on top of the apples. Spread the almonds on top. Bake the tart for 20-25 minutes until the streusel is slightly brown.
• Remove the tart from the oven, place it on a cooling rack and allow to cool.  Tart can be eaten warm or at room temperature.

Storage

• This apple tart can sit at room temperature for up to 2 days covered with plastic wrap.  It can be refrigerated for up to 5 days covered with plastic wrap or in an airtight container. The tart crust will soften as the apple tart sits.