Apple Tart

King Arthur credits this apple tart to Posie Brien. She describes it as a variation on a pear-and-frangipane tart, with a nutty, sweet almond-flour filling and a pastry shell pressed into the pan rather than rolled.

The crust combines unsalted butter, all-purpose flour, confectioners’ sugar and table salt. It is pressed into an even, thin layer across the base and sides of a greased tart pan, then refrigerated while the filling is made.

For the filling, butter and granulated sugar are beaten until pale and fluffy. Almond extract and eggs follow, then a mixture of almond flour and all-purpose flour is folded in.

The filling is spread inside the chilled shell. Very thin apple slices are arranged in two overlapping circles; this selected version keeps their peel, as the recipe permits.

The tart bakes until its crust is golden, its apple edges begin to brown and the filling is puffed and set. It then cools before serving; the recipe cautions against overcrowding the surface with apples.