Sweets keep coming to mind of late. It must be the holiday season that is fast approaching and all the expectations that go with it for sweets that inspire a spirited finale for the holiday meals.
The recipe that follows certainly fits into the seasonal tradition of good home baked goodness without too much fuss. The berries add a splash of seasonal color and the amaretti a wisp of sweet almond aroma as it arrives at the table.
Apple Berry Tart with Amaretti Serves: 10 to 12
- 1 prepared pate sucree (sweetened short pastry) pie crust
- 7 large crisp baking apples, peeled, cored, and sliced
- 1 cup berries (cranberries or lingonberries)
- 1/3 cup granulated sugar
- 2 tablespoons light brown sugar
- 3 tablespoons unsalted butter
- 1 teaspoon pure vanilla extract
- 2 tablespoons corn starch
- 2 tablespoons water
For the crumble:
- Â½ cup all-purpose flour
- Â½ cup granulated sugar
- pinch of cinnamon
- pinch of salt
- 4oz unsalted butter, cut into bits and chilled
- 8 to 10 amaretti cookies (see note)
Note: If amaretti cookies are not available substitute toasted slivered almonds and Â¼ teaspoon almond extract folded into the crumble topping by hand.
- 1 cup heavy cream
- 1 tablespoon granulated sugar
- Â½ teaspoon pure vanilla extract
- 2 tablespoons Greek yogurt
Preheat the oven to 400F/200C
Roll out the pastry and line a 10 to 12 inch tart pan or shallow pie plate. Crimp the top edge evenly around and refrigerate.
Making Crumble topping:
Place the flour, sugar, cinnamon, and salt in a food processor and pulse until well mixed. Add the chilled butter to the flour mixture and pulse until the mixture resembles a course meal. Transfer to a bowl and chill.
For the apple filling: Toss together the sliced apples, berries, granulated sugar, and brown sugar in a large bowl. Set aside to let the apples begin to release their juices.
Melt the butter in a saucepan over medium heat until the butter bubbles and turns a light golden brown. Remove from the heat promptly and set aside to cool for a few minutes. Then pour the butter through a fine mess strainer into a small bowl and stir in the vanilla. Pour the butter over the apples and toss well to evenly coat the apples and berries.
Combine the cornstarch and water and stir until smooth and pour over the apples and berries. Toss, evenly coating the apples and berries and transfer to the prepared pastry shell and spread out evenly. Using a silicone spatula add any remaining liquid in the bowl over the apple berry mixture.
Evenly distribute the crumble topping evenly over the apples and berries and place in the center of the oven to bake for 30 to 35 minutes until the juices are bubbling up around the edge of the tart.
Reduce the heat to 375F/190C and bake for another 40 to 50 minutes, turning the pie after 20 minutes for even baking. The top should be nicely browned and the juices have caramelized around the edge.
Remove the tart from the oven and set on a cooling rack to cool.
Whipped Cream:Whip the cream, adding the sugar and vanilla in small increments until the cream forms soft peaks. Fold the yogurt in by hand and refrigerate until ready to serve.
Once the tart is cool you can sprinkle the crumbled amaretti cookies (If using. If not see note above) over the surface of the tart before serving the tart , or scatter over all including the whipped cream.
Adding the crumbled amaretti once the tart has cooled adds a crisp taste bite to the finished tart. Otherwise, refrigerate the tart for later use, bringing the tart to room temperature and add the crumbled amaretti cookies right before serving.
Add the whipped cream on top or to the side of the tart.