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Apple Tart with Almonds, Honey and Les Delice Des Cremiers


For the dough

7 tbsp/l00 g unsalted butter, chilled
3 cups/380 g all-purpose/plain flour
¼ cup/60 ml crème fraîche

For the tart

3 tart green apples
3 tbsp unsalted butter
2 tbsp wildflower honey
8 oz/225 g les delice des cremiers or similar triple-cream cow's milk cheese
¼ cup/30 g slivered almonds

Makes one 15 in / 38 cm tart


To prepare the dough: cut the butter into small cubes and place in a medium mixing bowl with the flour. Rub the butter into the flour with your hands until a coarse meal is formed. Transfer the mixture to the bowl of a food processor fitted with the blade attachment. Add the crème fraîche and pulse just until a dough forms. Stop the machine immediately. Take the dough in your hands and slam it down onto a very lightly floured work surface. Gather up the dough and continue to slam it down hard, a good ten to twelve times more. (this will help prevent the dough from rising too much during baking.) Wrap the dough in plastic wrap/cling film and chill for at least 1 hour. Preheat the oven to 400°F/200°C/gas 6.

To assemble the tart: peel and core the apples. Cut them into ⅛ in/3mm-thick slices. Heat 2 tbsp of the butter with the honey in a frying pan over low heat. Add the apple slices and sauté for 2 to 3 minutes, or until slightly gilded but still quite firm. Remove from the heat and allow to cool. Turn the wheel of cheese on its side and cut it into discs as thin as possible. Rollout the pastry dough to a 15 in/ 38 cm circle. Place the dough circle on a baking sheet/tray and prick it all over with a fork. Arrange the apple slices in a concentric circle, leaving about a ½ in/12 mm border. Roll up the edges of the tart and pinch to form a simple crust. Scatter the slices of cheese and the almonds across the top of the apples. Dot with the remaining butter and bake for 15 minutes, or until the dough is cooked on the bottom and the cheese is melted and bubbly. Serve hot or at room temperature.

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