French Apple Tarts Recipe

A gourmet dessert from chef Susur Lee.


Puff pastry
Sweet Almond Paste (see below)
Apples (type of your choosing, enough to cover pastry)
Brown sugar (enough to sprinkle over apples)

Sweet Almond Paste
2 lb. sugar
2 lb. butter
20 eggs
1 tbsp dark rum
1 tbsp vanilla extract
2 lb. almond flour
2 tbsp all-purpose flour

Apricot Glaze*
2 jars preserved apricots
4 cups sugar

* If strapped for time, you can also use apricot jam or jelly.



Step 1: Preheat oven to 350°F.

Step 2: Cut puff pastry to desired size with a tart ring and par bake puff pastry until lightly golden on both sides.

Step 3: Remove from oven and cool. Once cooled, spread about 1 tbsp Sweet Almond Paste on each tart.

Step 4: Peel and core the apples, cut in half, slice very fine and fan out on each tart. Sprinkle with brown sugar and bake until apples are soft and pastry is golden brown.

Sweet Almond Paste

Step 1: In a large mixer with paddle, add the sugar and butter until sugar is dissolved. Add eggs, rum and vanilla extract and mix completely. Add both flours and mix until there are no clumps.

Apricot Glaze

Step 1: Blend both jars of preserved apricots until smooth.

Step 2: In a saucepan, add sugar and enough water to cover the sugar. Boil until it reaches a rapid boil. Add in the apricot purée, reduce by half and strain. Spread over tarts.

Step 3: Garnish tarts with blackberries or preferred fruit and a scoop of vanilla ice cream.