This tart is inspired by a recipe by Jacquy Pfeiffer, from his upcoming cookbook “The Art of French Pastry.” The apples are caramelized first with sugar and spices, then spread in the pastry, topped with an almond, egg white and sugar topping, and baked.
Servings:8 | Calories:96 | Total Fat:5g | Chol:4mg | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 5g
Sat Fat 1g
Total Carb 12g
37% Slivered almonds
25% Turbinado sugar
21% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more.
3 large apples , preferably Braeburn or Fuji, peeled, cored, and cut in 1/2 inch dice (500 grams diced cored apples) 1 tablespoon freshly squeezed lemon juice or lime juice 1 tablespoon unsalted butter 1/4 cup turbinado sugar , also known as sugar in the raw (50 grams) 1 1/2 teaspoons vanilla 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 cup egg white s (60 grams) 2 tablespoons sugar , preferably organic white or brown sugar (30 grams) 1/2 cup slivered almonds (50 grams) 1 9 inch gluten-free dessert pastry shell (or other pastry of your choice), fully baked
Directions : View recipe directions on cooking.nytimes.com