We were in the mall, late one evening; some shops were already closing. We’d been there to have dinner with Ed’s American colleagues. An acquaintance from Tucson, who worked for another company, was meeting us to give us the lay of the land.
We weren’t quit ready to return to our hotel across the street, so we shared a slice of an apple tart and watched the crowds go by. (My husband had read that some of the best apple pie in the world can be found in Poznań, so we sampled a lot of apple pie in search of the best.)
Before we finished it, we knew that this tart was one that we’d want to have again. I’m glad that we started to analyze and make note of its construction because it wasn’t available on subsequent trips. I popped in a couple of times to check and never saw it again.
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A wonderful almond crust, topped with glazed apples and a marzipan lattice.
Ingredients
for crust
- 1/2 cup almond slices
- 2 tablespoons sugar
- 1 cup flour
- 2 tablespoons powdered sugar
- 1/4 teaspoon salt
- 1/2 cup butter, chilled
- 1 egg yolk, beaten
for filling
- 5 Granny Smith apples, peeled, cored and sliced
- 1 cup water
- 1/2 cup sugar
- 1 teaspoon lemon juice
- 3/4 teaspoon cinnamon
- apricot preserves
- 1 tube marzipan
Instructions
for crust
- Preheat oven to 350
- Spread almond slices out in baking sheet, bake about 5 minutes or until golden brown
- In food processor, with steel blade, process toasted almonds and sugar, until finely ground
- Add flour, powdered sugar, and salt, process just a few seconds to combine
- With processor running, add butter one tablespoon at a time, run until incorporated
- Add egg yolk
- This should provide enough moisture to make the ingredients come together in a ball of dough
- Pat dough into a 9 inch buttered tart pan (pan with removable side)
- Prick dough with fork, bake about 20 minutes at 350
- Cool
for filling
- In a saucepan, combine apples, water, sugar, lemon juice, and cinnamon
- Simmer until apples are tender but still holding their shape. (I usually like to use two kinds of apples in a pie, but the softer, sweeter apples tended to go mushy, so I’m sticking to Granny Smiths with this tart.)
- Drain apples
- Place apples in crust
- Heat apricot preserves (I ended up using about half of a 23 oz. jar)
- Strain preserves, generously brush this hot, thin, apricot jelly over the apples
- Roll out marzipan to 1/8 inch; cut into long thin strips
- Top apples with a marzipan lattice, made by laying out the strips in a criss-cross pattern
- Broil or brown with a torch until the marzipan just begins to change color
- Chill until serving
Anonymous
if you are still in Poznań go to Ptasie Radio and try brownie. It’s Kosciuszki street. it’s close from old brewery.
Have nice cake.
borys
Lois B
Thanks for the tip, Borys. I expect to be there again during 2010 and will give it a try!
MaryMoh
That’s a very delicious-looking apple tart. Would love a big slice…mmmm. Happy New Year!
Suzie-Q
Ya know, Cuz, either you’re going to have to start Fed-Exing me some of this food or I’m going to have to stop reading your blog. It’s utter torment!!!
Lois B
Sue, I see another alternative. Road trip!
Suzie-Q
You live in Arizona, right? Thank goodness I’ve got my papers!
David
Looks amazing! Apple and almond are a wonderful combination we don’t see here in the States too often.
polishhousewife
Thank you, David! Now that you mention it, it’s not a combo that I’ve seen much.