Baked Fourth-Crust Apple Tart with Almond Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A delicate apple tart featuring a flaky fourth-layered crust, topped with almond glaze for a sweet and nutty finish. This French-inspired recipe, ready in about 75 minutes, layers all-purpose flour, unsalted butter, granulated sugar into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 6, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 30 min Cook: 45 min Serves 6 French cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 2 1/2 cups all-purpose flour and 1/4 cup granulated sugar. Cut in 1 cup cold cubed unsalted butter using a pastry cutter until the mixture resembles coarse crumbs.
  2. Step 2: Gradually add 1/3 cup cold water, stirring until dough forms a ball. Divide dough into 4 equal portions and roll each into a thin layer approximately 8 inches in diameter.
  3. Step 3: Preheat oven to 375°F. Layer the four dough rounds in a 9-inch tart pan, pressing gently to form a flaky fourth-layered crust.
  4. Step 4: Arrange 4 medium peeled, cored, and thinly sliced apples evenly over crust. Sprinkle 1 tsp ground cinnamon and 1/3 cup sliced almonds on top.
  5. Step 5: Whisk 1 large egg with 1/2 tsp almond extract and 2 tbsp powdered sugar to create a glaze. Brush this almond glaze evenly over the apples.
  6. Step 6: Bake for 40-45 minutes until crust is golden and apples are tender. Let cool before serving.

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