Thin Apple Tart

I made a thin apple tart

It was delicious.

I had made a normal dutch apple pie a week ago (I will post that recipe soon too) and now I wanted to make another apple pie. There are just a few recipes I make regularly, snickerdoodles, chocolate chip cookies etc. But that's it. Most recipes I just make once or twice. I want to try as much things as possible, and not just be stuck to the same recipes. That's why I made this thin apple tart, 'cause I wanted to make something with apples and a crust, and this recipe matched my wishes.

There was just one thing.
The recipe didn't say you had to peel the apple, not for the apple compote nor for the apple slices on top. I decided to just follow the recipe, and I didn't peel them. I ended up wishing I had. Even though it still tasted very good, the skin of the apple was just very much there, if you understand me. You could really taste the skin, in the compote and on top. I think I would have loved this tart a lot more if I had peeled the apples. I recommend you to do it, it will just make your tart taste a lot better.
Well, I'll stop talking about apple skins, and give you the recipe.

Thin Apple Tart:
Serves 6 to 8
For the crust:
2 tablespoons (20gr) slivered almonds
1/2 (60gr) cup powdered sugar, unsifted, divided
1/2 stick (57gr) unsalted butter, at room temperature
pinch of salt
3/4 cup (90gr) Jeanne's gluten free all-purpose flour mix
1 egg yolk

Place almonds and 1 tablespoon powdered sugar in a food processor.
Pulse until the nuts are finely ground. In bowl of electric mixer fitted with paddle attachment, cream butter, ground nuts and salt on medium speed until well-combined.
Slowly add remaining powdered sugar and flour and mix well. Add the egg yolk and mix until incorporated. Shape dough into a ball and flatten into a disc. Wrap with plastic wrap and refrigerate for two hours or overnight. Place the dough in between two sheets of plastic wrap or parchment paper and roll it out to about 1/4-inch thick round. Place in a 9-inch tart pan, trim the edges. Prick the dough with a fork and refrigerate 30 minutes up to 2 hours. (you can even freeze the dough in the tart pan at this point and let thaw in the fridge overnight when you are ready). In the meantime, prepare the applesauce.

Apple Compote: (you can prepare it up to 2 days in advance)
1/2 vanilla bean
2 tablespoons sugar
6 medium apples (Golden Delicious apples)
1/4 cup to 1/3 cup (60 to 80ml) water

On a flat surface, cut the vanilla bean in half lengthwise without cutting all the way through and scrape the seeds from the pods with a pairing knife. Place them in a large saucepan along with the sugar. Set aside. Peel, core and roughly chop the apples. Add them to the vanilla and sugar mixture along with the water. Bring the mixture to a simmer over medium heat. Turn the heat down, cover and let the apples stew for about 1 hour. Check every 20 minutes to and add water to the mixture if the liquid evaporates faster than the apples can cook. Remove from the heat and let cool to room temperature. Scoop about 1 1/2 cups applesauce inside the prepared tart pan.

Apple Topping:
2 tablespoons (15gr) granulated sugar
zest of half a lemon
2-3 medium apples

Preheat oven to 350F and position a rack in the middle. In a small bowl, rub together the sugar and lemon zest so that the citrus natural oils can flavor the sugar. Peel, core and thinly slice the apples. Decoratively arrange the slices over the compote and sprinkle evenly with the sugar. Bake for 35-40 minutes or until the top apples are golden brown

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