When apples are plentiful, this is the tart I want to make: neat enough for company, but relaxed enough for a weekday afternoon. The almond layer gives the fruit somewhere to send its juices, while a properly chilled pastry keeps the edges tender rather than tough.
At a glance
This tart serves 8 and takes about 35 minutes of active preparation, 30 minutes to chill the pastry, and 55 minutes to bake. You will need a 9-inch tart pan with a removable base, a rolling pin, and parchment for blind baking.
What you need
For the pastry, measure 1¼ cups all-purpose flour, 1 tablespoon sugar, ½ teaspoon fine salt, 8 tablespoons cold unsalted butter cut into cubes, and 3 to 4 tablespoons ice water. For the filling, set out 3 medium apples, ⅓ cup finely ground almonds, 2 tablespoons sugar, 1 tablespoon lemon juice, ½ teaspoon ground cinnamon, and 1 tablespoon melted butter.
Make and bake the tart
Step 1: Whisk the flour, sugar, and salt, then work in the cold butter until the mixture has pea-size pieces. Add ice water a tablespoon at a time, stopping as soon as the dough holds together when pressed; shape it into a disk, wrap, and chill for 30 minutes. Step 2: Heat the oven to 375°F, roll the dough on a lightly floured counter, and fit it into the tart pan without stretching it.
Step 3: Line the shell with parchment and pie weights or dry beans, then bake for 15 minutes; remove the weights and parchment and bake for 5 minutes more. Step 4: Sprinkle the ground almonds over the base, then arrange the peeled, cored, thinly sliced apples in overlapping circles. Step 5: Mix the sugar, lemon juice, and cinnamon, brush it over the apples with the melted butter, and bake for 35 to 40 minutes, until the fruit is tender and the pastry is golden.
A small pastry cue
If the dough cracks as you roll, press it back together with your fingertips instead of adding more water; extra water can make the baked crust firm. Let the tart cool for at least 20 minutes before removing the pan ring, so the almond layer and fruit have time to settle.