• 2 cups plus 2 tbsp. (265g) all-purpose flour
  • 1½ tsp. (7g) granulated sugar
  • ¼ tsp. (1.5g) kosher salt
  • 4 oz. (113g) Plugrá® Premium Butter, unsalted, softened
  • 3 to 4 tbsp. (42g to 56g) ice water

Almond Cream

  • ½ cup almonds
  • ¼ cup sugar, divided
  • 1 large egg yolk
  • 2 tbsp. (6g) Plugrá® Premium Butter, unsalted, softened
  • ¼ tsp. almond extract
  • 1 tbsp. flour

Apple Topping

  • 1¾ lbs. (795g) small apples, about 5 apples, 2½ inches in diameter
  • 2 oz. (56g) Plugrá® Premium Butter, unsalted, softened
  • 1 tbsp. granulated sugar


  1. Crusts: Combine the flour, sugar, salt, and butter in the bowl of a food processor fitted with the metal blade. Pulse until the mixture resembles coarse crumbs. Add the water 1 tablespoon at a time, pulsing until it is just combines. The dough should begin to hold together when it is ready. Turn onto a lightly floured surface and knead a few times until to form a ball. Press into a disc, wrap in plastic wrap and refrigerate for 1 hour.
  2. Almond Cream: Combine almonds and ¼ cup sugar in the bowl of a food processor fitted with the metal blade. Pulse until the almonds are finely ground – don’t run the processor continuously or you’ll end up with almond butter. Add the egg, butter, almond extract and flour and pulse until well blended and a paste is formed.
  3. Apple Topping: Peel and core the apples, cut in half and cut ¼-inch off the smaller end of each half. Slice the remaining halves into 1/8-inch slices. Cut the ¼-inch slices into ¼-inch dice.
  4. Melt the butter in a large skillet over medium heat. Add the cut apples and reduce heat to medium-low. Cook the apples, stirring occasionally, until they have softened but have not browned, about 5-10 minutes. Remove from heat and set aside.
  5. Assembly: Preheat oven to 375°F. Line a large baking sheet with parchment paper.
  6. Roll the chilled dough out to 1/8-inch thickness and cut into 8 5-inch circles. Transfer the circles to the prepared pan and spread each circle with a rounded tablespoon of Almond Cream. Shingle the apple slices around the dough to form a circle that’s narrower at the center and wider at the edges. Scatter the diced apple pieces over the tarts and sprinkle with the remaining 1 tablespoon of sugar.
  7. Bake for 25 to 30 minutes or until the edges of the apples begin to brown. Serve with Brown Butter Caramel Sauce.


Recipe courtesy of Plugrá Kitchens