Apple and almond cake recipe

Apple and almond cake

Welcome autumn with a delicious apple and almond tart! This crispy tart is the perfect autumnal treat that will make you feel cosy and warm. With its combination of sweet and sour apples and nutty almonds, this apple and almond tart is a real treat that will send your taste buds into ecstasy.
The aroma of freshly baked pastries fills the house and is reminiscent of relaxing Sunday afternoons with a steaming cup of tea in grandma's parlour. This apple tart is a real eye-catcher and is sure to be the highlight of your coffee table. The golden-brown, crispy crust is the perfect contrast to the juicy apple and almond filling. One look at this tart is enough to make your mouth water.
When autumn arrives and the first chilly days set in, we long for comfort and relaxation. This apple tart fulfils all these desires and lets us experience the wonderful side of autumn in a very special way. With every bite, the harmonious flavour of the apples and almonds unfolds and lets us literally taste the autumn colours.
The almonds give this tart a wonderful texture and make it an irresistible treat.
This apple tart is also a great way to show off your baking skills. Be proud of the result and impress your friends and family with this autumnal delicacy. Thanks to the beautiful shortcrust pastry lattice, the tart also makes a really great visual impression and will make every sweet tooth's heart beat faster.
So, why not welcome autumn with this delicious apple and almond tart? It's the perfect combination of crunchy indulgence and autumnal cosiness. Get in the kitchen and bake this recipe!

Most important key data

Quantity: 1 tart (Ø 20 cm)

Baking time: 20 minutes

Level of difficulty: Easy

Shelf life: 5 days

Shortcrust pastry

Butter \| soft	90 g
Granulated sugar	60 g
Salt	2 pinches
Whole egg	20 g
White flour	150 g

Apple and almond filling

Butter \| soft			100 g
Granulated sugar \| part 1			40 g
Lemon zest			1/2 pc.
Almonds \| white, ground			80 g
Bitter almond flavouring			2-3 drops of
Vanilla sugar			6 g
Salt			1 g
Egg yolk			50 g
Egg white			50 g
Granulated sugar \| part 2			20 g
White flour			45 g
Apple \| sweet and sour			1 piece (100 g)

Making shortcrust pastry

Beat the soft butter with a hand mixer until fluffy and then add the granulated sugar. Once this is well incorporated, add the pinch of salt and the whole egg. Stir the two ingredients together briefly and finally add the white flour. Stir this in at a low level. As soon as the mixture becomes crumbly, you can transfer it to your work surface and quickly knead it into a dough with your hands. Press the dough flat, wrap it in cling film and place it in the fridge for approx. 1 hour.

In the meantime, you can prepare the apple filling.

Making apple and almond filling

Again, beat the butter until fluffy. As soon as it is creamy, you can add the granulated sugar (part 1) and the lemon zest. Then add the ground white almonds together with the bitter almond flavouring, vanilla sugar and salt and stir the ingredients well into the soft butter mixture. Then mix in the egg yolk.

Peel the apple, remove the core and cut into small pieces or grate through a coarse grater. In a separate bowl, beat the egg whites with the sugar (part 2) to a firm beaten egg white. Now fold the beaten egg whites into the almond filling using a rubber scraper. Then sift in the flour and fold it into the mixture using the rubber scraper. Finally, add the chopped or grated apple and fold it into the filling.

Apple pie assembly

Take the chilled shortcrust pastry out of the fridge, knead it again briefly by hand and roll it out to a thickness of 3 mm using rolling pins and a little flour.

Grease a tart tin (Ø 20 cm) and dust with flour. Roll the shortcrust pastry loosely onto a silicone rolling pin and roll it over the tin. Press the pastry well into the grooves of the tart tin and cut off the excess edge with a straight knife

Prick the base of the tart lightly with a fork and then spread a small amount of apricot jam on top (optional). Now pour the prepared apple filling into the tart. Smooth out the filling as best you can.

Preheat the oven to 190 ºC top/bottom heat.

Quickly knead the remaining shortcrust pastry into a dough and roll it out again to a thickness of 3 mm. Sprinkle a generous amount of flour over a Linzer lattice, place the rolled-out dough on top and roll over the surface several times to stamp the dough.

Now place the lattice over the apple pie, remove the excess dough from the tin and finally brush any excess flour off the dough with a brush .

Now place the cake in the preheated oven for approx. 20 minutes and bake until golden brown.

Finish the apple pie

While the cake is baking, you can now prepare the apricot glaze and icing. Simply heat 40 g apricot jam with approx. 10 g water. For the icing sugar glaze, mix 150 g icing sugar with 30 g water.

Remove the cake from the oven and place on a cake rack. Spread the apricot jam on the rack. Finally, glaze generously with the icing sugar icing. It is best to use a silicone brush for this.

It is really important that you do these two steps while the cake is still nice and warm, as this is the only way the icing will set and shine.

Storage and shelf life

Of course, the cake is best when it is still lukewarm. Best served warm from the oven with vanilla ice cream and a pinch of cinnamon - it couldn't be better!

The tart will keep for approx. 5 days. It is best stored in a cake box at room temperature.

Nutrition declaration per 100 g

Posted in: Seasonal recipe ideas, Sweet recipes, Autumn & Halloween, Cakes and pastries, Cakes and cupcakes

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Comments

Rezept Apfel-Mandel-Tarte
By: Bea Auderset On 2024-03-13
Rating:
★★★★★ (5.0)

Einfach himmlisch gut und schnell gemacht. Tolles Rezept

Replied by: Thomas Ramseier On 2024-03-13 Herzlichen Dank für die Rückmeldung, dies freut uns sehr! Süsse Grüsse vom miniSchoggi-Team
Rezept Apfel-Mandel-Tarte
By: JUBinswanger On 2023-12-27
Rating:
★★★★★ (5.0)

Liebes Team von miniSchoggi.
Das kann doch nicht sein, dass die Tarte mit einer Backzeit von 20 min. genießbar oder gar durchgebacken ist.
Ich könnte mir vorstellen, dass die korrekte Backzeit mindestens 45 min. beträgt.

Replied by: Nicholas Burk On 2024-01-08 Hey Danke für Deinen Kommentar.
Hast Du das Rezept denn ausprobiert? Bisher hatten wir nur positive Rückmeldungen zu dem Rezept, demnach sollte die Backzeit eigentlich stimmen.
Probier es doch einfach mal aus und sollte die Tarte nach den 20 Minuten nicht durch genug sein, dann kannst Du sie ja noch mal etwas nachbacken.
LG Dein miniSchoggi Team

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Apple and almond cake recipe

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Most important key data

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