Apple and almond tart is a traditional dessert that has won over palates in various regions of Latin America. Its origin dates back to European influence, especially French and German recipes, where fruit tarts and pies are very popular. In countries like Mexico, Argentina, and Chile, this type of tart is presented with variations in ingredients and techniques, but always preserving the main combination of apple and almond.
In some regions, it is known simply as "apple pie with almonds," while in other countries it may have slightly different names. For example, in Mexico it is common to find it as "apple cake with almonds," while in Colombia the term "tart" is the most used. The key to this dessert lies in the fine union of the sweet and sour flavor of the apple with the aroma and crunchy texture of the almonds, creating a unique and comforting experience.
This dessert is ideal for special occasions or to enjoy in the afternoon accompanied by coffee or tea, representing a delicious culinary heritage that combines European techniques with local ingredients.
How to Make Apple and Almond Tart
To begin, prepare the pie crust dough using a 9-inch pan. Form a fluted edge that will give the tart its characteristic shape.
Preheat the oven to 375°F to have the ideal temperature when baking.
Reserve 2 teaspoons of sugar for the final decoration. In a medium bowl, combine the remaining sugar with the cornstarch, which will help thicken the filling.
Add the eggs to the mixture and beat well to integrate all the ingredients. Then, incorporate the butter, corn syrup, and almond extract, which add sweetness and aroma to the filling.
Next, mix the chopped apples together with the almonds, distributing them well so that every bite has the perfect contrast of flavors and textures.
Pour this mixture into the pie pan that is already lined with the prepared dough. If desired, decorate with overlapping apple slices arranged in a circle around the edge of the pie for an elegant presentation.
Sprinkle almonds in the center and then the reserved sugar on top to add a crunchy and sweet touch.
Bake at 375°F for 50 minutes, or until the center of the pie is firm and completely cooked.
Finally, cool the tart completely on a wire rack before serving. Store in the refrigerator to preserve its freshness and flavor for longer.
