Apple Praline Tart is a glorious apple tart. Sun-dried figs and apricots accompany the apples, nestled in a buttery custard. Hidden bits of crunchy almond praline form nuggets of sweetness as they are baked. 

Ingredients 

Serves 6 to 8, makes an 8-inch tart

1/2 recipe Pâte Brisée (recipe on next page)

1/2 cup dried apricots, cut into quarters

1/2 cup dried figs, preferably Calimyrna, stems trimmed

cut into 1/2-inch pieces

2 tablespoons 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

(recipe on next page), plus more for garnish

3 large eggs

3/4 cup sugar

1/2 cup all-purpose flour

12 tablespoons unsalted butter

1 vanilla bean, split lengthwise, seeds scraped

Vanilla ice cream, for serving

Method 

1. Preheat oven to 350 degrees. 

2. Place an 8-by-1 3/4-inch cake ring on a parchment-lined baking sheet. Roll pâte brisée on a lightly floured surface to a 1/8-inch thickness. 

3. 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.

4. 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.

5. 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 almond praline, and stir to combine.

6. Combine eggs, sugar, and 1/2 cup flour in a medium bowl, and whisk until smooth. Place butter and vanilla-bean pod and seeds in a sauté 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.

7. 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.

8. 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.

9. Serve warm or at room temperature, topped with vanilla ice cream and garnished with almond praline.

For the Pâte Brisée

Makes enough for two 8-inch tarts

2 1/2 cups all-purpose flour

1 teaspoon table salt

1 teaspoon sugar

1 cup chilled unsalted butter (2 sticks), cut into small

pieces

1/4 to 1/2 cup ice water

1. Place flour, salt, and sugar in the bowl of a food processor; pulse to combine, about 30 seconds.

2. Add butter; pulse until mixture resembles coarse meal. While pulsing, slowly pour in 1/4 to 1/2 cup ice water; process until dough begins to come together. Divide dough in half; shape into two disks. Wrap in plastic; chill at least 1 hour before using.

For the Almond Praline

1 1/2 cups sliced almonds

1 tablespoon unsalted butter, room temperature

2 cups sugar

1/2 cup water

Juice of half a lemon (1 tablespoon)

1. Preheat oven to 350 degrees. Place almonds on a baking sheet, and toast until golden brown and fragrant, about 10 minutes. Remove from oven, and set aside to cool.

2. Butter a 10-by-15-inch rimmed baking sheet. Spread toasted almonds in an even layer on pan. Place sugar and water in a medium saucepan; stir to combine. Place over medium-high heat; bring to a boil, brushing down sides of pan with a pastry brush dipped in water to prevent crystals from forming.

3. Once sugar is dissolved, cook without stirring until sugar is deep amber. Add lemon juice; immediately pour over almonds, coating with a thin layer. If caramel doesn’t cover all the nuts, tilt pan slightly to distribute, or stir in nuts with a wooden spoon, being careful not to touch caramel or hot pan.

4. Cool completely. Gently twist pan to release praline. Break into pieces. Store in an airtight container for up to 1 week.

Notes 

If you do not have a cake ring, this tart may also be made in an 8-inch spring form pan. Fit the pâte brisée into the pan, and press the dough up the sides. Trim so the pastry is 1 3/4 inches high.