For the vegetarian dinner dessert, I made a Apple Tart with Almond Cream filling. The name is a little bit misleading, as the almond filling is a lot more textured than what you usually think of a cream filling should be like. This tart takes a little bit of work, but can be made a day ahead of time and kept at room temperature.

To make the tart shell, flour, eggs, cold butter, and ice water are processed together, until little pea size shaped dough are formed.

The flour mixture is dumped on to a floured surface and kneaded a few times until the dough forms. For a extra crispy crust, you want to knead the dough as little as possible. The dough should be formed into a ball, and wrapped in plastic wrap, and chilled in the fridge for about 1 hour.

After the dough has rested, it is rolled between two sheets of plastic wrap until about 12 inches in diameter. The dough is carefully moved into a 9 inch fluted baking pan with a removable bottom.

The edges of the pastry shell are either trimmed or folded inwards, the bottom pricked all over with a fork.

The shell is lined with tin foil, and dry beans placed in the pan on top of the tin foil as pie weights.

The shell is baked at 400F for 25 minutes until the edges are lightly browned, then the beans and the tin foil removed, and the pastry shell is baked for another 10 minutes. The shell is removed and cooled.

To make the almond cream, slivered almonds are processed with some flour, and mixed with granulated sugar and salt.

4 tablespoons of room temperature butter is creamed with a hand held blender, and the almond flour mixture, eggs, and rum added to the butter and mixed thoroughly.

The almond cream is spread on the bottom of the pastry shell, and thinly sliced pieces of apple placed on top of the almond cream.

Butter is brushed and brown sugar is sprinkled on top of the sliced apples.

The tart is baked for 1 hour, transferred to a rack and cooled slightly, and carefully removed from it’s pan.

The tart is sliced, and I served it with coffee ice cream.

Apple Tart with Almond Cream: