Reviews (1) Add Rating & Review 15 Ratings 5 star values: 5 4 star values: 6 3 star values: 4 2 star values: 0 1 star values: 0 Martha Stewart Member Rating: 5 stars 08/01/2013 This recipe should only have figs in the pie not the crust, also when making the brittle add at least a tablespoon of Karo Syrup or honey which ever you have on hand and it will not crystalize and you won't have to worry about the sides , it will be perfect every time. I love pignoli or pine nuts as they are called in the brittle it is better than my most favorite brittle and that is pecan brittle. I have used both!
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Gallery Apple Praline Tart Credit: Formula Z/S Recipe Summary Servings: 8 Yield: makes an 8-inch tart
Ingredients Ingredient Checklist 1/2 recipe Pate Brisee for Apple Praline Tart 1/2 cup all-purpose flour, plus more for work surface 1/2 cup dried apricots, cut into quarters 1/2 cup dried figs, preferably Calimyrna, cut into 1/2-inch pieces 2 tablespoon cognac 1/4 cup water 3 Granny Smith apples, peeled and cored (about 1 1/4 pounds) Juice of 1 lemon 1/2 cup roughly chopped Almond Praline, plus more for garnish 3 large eggs 3/4 cup sugar 12 tablespoons unsalted butter 1 vanilla bean, split lengthwise, seeds scraped Vanilla ice cream, for serving
Cook’s Notes If you do not have a cake ring, this tart may also be made in an eight-inch spring form pan. Fit the pate brisee into the pan, and press the dough up the sides. Trim so the pastry is one and three-quarter inches high.
Gallery Apple Praline Tart Credit: Formula Z/S
Recipe Summary Servings: 8 Yield: makes an 8-inch tart
Gallery
Apple Praline Tart Credit: Formula Z/S
Apple Praline Tart
Credit: Formula Z/S
Apple Praline Tart
Recipe Summary Servings: 8 Yield: makes an 8-inch tart
Recipe Summary
Servings: 8 Yield: makes an 8-inch tart
Servings: 8
Yield: makes an 8-inch tart
8
makes an 8-inch tart
Ingredients
Ingredients
- 1/2 recipe Pate Brisee for Apple Praline Tart 1/2 cup all-purpose flour, plus more for work surface 1/2 cup dried apricots, cut into quarters 1/2 cup dried figs, preferably Calimyrna, cut into 1/2-inch pieces 2 tablespoon cognac 1/4 cup water 3 Granny Smith apples, peeled and cored (about 1 1/4 pounds) Juice of 1 lemon 1/2 cup roughly chopped Almond Praline, plus more for garnish 3 large eggs 3/4 cup sugar 12 tablespoons unsalted butter 1 vanilla bean, split lengthwise, seeds scraped Vanilla ice cream, for serving
Directions
Preheat oven to 350 degrees. Place an 8-by-1 3/4-inch cake ring on a parchment-lined baking sheet. Roll pate brisee on a lightly floured surface to a 1/8-inch thickness. Fit gently into ring, easing dough into corners and removing excess dough so the tart shell is flush with the top of the cake ring. Use a fork to pierce bottom of tart shell, and place in the freezer for 30 minutes.
Place apricots, figs, cognac, and water in a medium saucepan, and bring to a simmer over medium heat. Cook, stirring occasionally, until all the liquid has been absorbed and fruit is softened, about 4 minutes. Set aside to cool.
Cut apples into 3/4-inch cubes. Place them in a bowl, and combine with lemon juice, tossing to coat. Add dried fruit mixture and chopped praline, and stir to combine.
Combine eggs, sugar, and flour in a medium bowl, and whisk until smooth. Place butter and vanilla-bean pod and seeds in a saute pan, and cook over medium-high heat until butter begins to brown. Add to egg mixture, and whisk until fully incorporated.Remove pod, and discard.
Remove tart shell from freezer, and fill with apple mixture, making sure dried fruits are evenly distributed. Slowly pour egg mixture over fruit, letting it seep into all the gaps, until it is 1/8 inch from the top of the tart shell.
Place tart in oven, and bake until a tester inserted into the center comes out clean and the top is nicely browned, about 1 hour 30 minutes. Transfer to a wire rack to cool for 30 minutes before removing ring.
Serve warm or at room temperature, topped with vanilla ice cream and garnished with almond praline.
Cook’s Notes If you do not have a cake ring, this tart may also be made in an eight-inch spring form pan. Fit the pate brisee into the pan, and press the dough up the sides. Trim so the pastry is one and three-quarter inches high.
Cook’s Notes
If you do not have a cake ring, this tart may also be made in an eight-inch spring form pan. Fit the pate brisee into the pan, and press the dough up the sides. Trim so the pastry is one and three-quarter inches high.
Reviews (1)
Add Rating & Review 15 Ratings 5 star values: 5 4 star values: 6 3 star values: 4 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 08/01/2013 This recipe should only have figs in the pie not the crust, also when making the brittle add at least a tablespoon of Karo Syrup or honey which ever you have on hand and it will not crystalize and you won't have to worry about the sides , it will be perfect every time. I love pignoli or pine nuts as they are called in the brittle it is better than my most favorite brittle and that is pecan brittle. I have used both!
Reviews (1)
Add Rating & Review 15 Ratings 5 star values: 5 4 star values: 6 3 star values: 4 2 star values: 0 1 star values: 0
Add Rating & Review
15 Ratings 5 star values: 5 4 star values: 6 3 star values: 4 2 star values: 0 1 star values: 0
15 Ratings 5 star values: 5 4 star values: 6 3 star values: 4 2 star values: 0 1 star values: 0
15 Ratings 5 star values: 5 4 star values: 6 3 star values: 4 2 star values: 0 1 star values: 0
5 star values: 5 4 star values: 6 3 star values: 4 2 star values: 0 1 star values: 0
Martha Stewart Member Rating: 5 stars 08/01/2013 This recipe should only have figs in the pie not the crust, also when making the brittle add at least a tablespoon of Karo Syrup or honey which ever you have on hand and it will not crystalize and you won't have to worry about the sides , it will be perfect every time. I love pignoli or pine nuts as they are called in the brittle it is better than my most favorite brittle and that is pecan brittle. I have used both!Martha Stewart Member
Rating: 5 stars 08/01/2013
This recipe should only have figs in the pie not the crust, also when making the brittle add at least a tablespoon of Karo Syrup or honey which ever you have on hand and it will not crystalize and you won’t have to worry about the sides , it will be perfect every time. I love pignoli or pine nuts as they are called in the brittle it is better than my most favorite brittle and that is pecan brittle. I have used both!
Rating: 5 stars
All Reviews for Apple Praline Tart
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Apple Praline Tart
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
