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IMAGE ©Kimberly Dennison - Eggs Flour Milk

Provençal Apple Almond Tart

a sweet treat recipe
ingredients
FOR THE CRUST:
1½ cups (180g) all-purpose flour
¼ cup (50g) sugar
1 tsp dried lavender
½ tsp salt
4 tbsp (56g) unsalted butter, melted
4 tbsp (57g) vegetable oil
1 tbsp water, if needed
FOR THE FILLING:
1 cup (96g) almond flour
3 tbsp (23g) all-purpose flour
6 tbsp (85g) unsalted butter, room temperature
½ cup (99g) sugar
¼ tsp salt
1 large egg
1 tsp Herbs de Provence, Provençal Florale
¼ tsp dried lavender
1 medium sweet apple (such as Gala or Envy), thinly sliced
Provençal Apple Almond Tart
a sweet treat recipe
Kimberly, a self-taught baker and food photographer, discovered her passion for both through experimentation. She wants to inspire others to enjoy baking and show that creating delicious treats is possible with patience and creativity. Her food photography showcases the beauty and joy of baking, encouraging others to try it themselves.
a little bit about the recipe
Experience the epitome of summer with this Provençal Apple Almond Tart. By merging sweet Envy apples, a Provençal herb blend, and a delicate almond filling in a floral press-in crust, this recipe revitalizes a fall classic into a delightful warm-weather treat, perfect for sharing with loved ones.
TIME (ACTIVE) | 30 M
TIME (INACTIVE) | 35 M
TOTAL | 1 H 5 M
7 SERVINGS | 2 in slice
SPECIAL EQUIPMENT:
14 IN TART PAN
HAND OR STAND MIXER
MANDOLIN SLICER
directions
    For the crust:
  • Preheat oven to 350ºF

  • In a medium bowl, whisk together the flour, sugar, salt, and lavender.

  • Add the melted butter and gently stir to combine. The crust should be crumbly with no dry patches. Add 1 tbsp of water if needed.

  • Gently press the dough into the tart pan until it is evenly spread. Blind-bake in the oven for 5 minutes. Set aside.

    For the filling:
  • In a small bowl, sift together the almond and all-purpose flours. Set aside.

  • In a medium bowl, beat the butter, sugar, and salt until pale and fluffy, about 3 minutes. Add the egg and beat until thoroughly combined.

  • Add the sifted flours, Herbs de Provence, and lavender. Gently fold into butter mixture until no dry flour remains.

  • Spread the filling evenly onto the crust, then top with the sliced apples in a shingle-like pattern.

  • Bake for 30 minutes, or until the filling is light brown on the edges and puffed.

  • Let cool completely and serve with ice cream, whipped cream, or a sprinkle of powdered sugar.

expiry
Store well-wrapped at room temperature for 3 days. Freeze for up to 3 months.
tips
Use a mandoline slicer for the apple to save time, and to get even, thin slices.

For a flatter crust, lightly flour the flat side of a dry measuring cup and gently smooth over any lumps.
ingredients in recipe
4.9
whole
Dried lavender buds have a strong, sweet, floral aroma with a slight hint of camphor and a subtle, bitter taste.
TRY ME - SAMPLE$0.75
0.4 oz - JAR$4
0.4 oz - REFILL$3
2 oz - REFILL$9
TRY ME - SAMPLE $0.75
4.0
provençal florale
Colorful, subtly sweet variation on a classic herb blend, ideal for enhancing poultry, salads, dressings, and delicate baked goods.
0.5 oz - REFILL$4
2 oz - REFILL$10
0.5 oz - REFILL $4
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