Apple Crumble Tart

Name: Apple Crumble Tart
Ingredients: 1/2 (17.5 ounce) package frozen puff pastry, thawed; 1 tablespoon butter, melted; 3 apple - peeled, cored, and chopped; 3/8 cup all-purpose flour; 3/8 cup chopped blanched almonds; 1/2 cup white sugar; 1/4 teaspoon ground cinnamon; 3 tablespoons butter, chilled; 1/4 teaspoon vanilla extract; 3 egg yolks; 3 tablespoons white sugar; 1/3 cup dry Marsala wine

12 ingredients

5 steps

Ingredients

1/2 (17.5 ounce) package frozen puff pastry, thawed
1 tablespoon butter, melted
3 apple - peeled, cored, and chopped
3/8 cup all-purpose flour
3/8 cup chopped blanched almonds
1/2 cup white sugar
1/4 teaspoon ground cinnamon
3 tablespoons butter, chilled
1/4 teaspoon vanilla extract
3 egg yolks
3 tablespoons white sugar
1/3 cup dry Marsala wine

Directions

1

Preheat oven to 350 degrees F (175 degrees C).
2

In a small bowl, mix flour, almonds, 1/2 cup sugar, and cinnamon together. Add chilled butter and vanilla extract. Cut together with a pastry blender until small crumbs form. Set aside.
3

Unfold pastry and cut into a 10-inch circle. Place on a large, ungreased baking sheet. Brush with melted butter. Arrange apples in the center of the pastry, leaving a 1/2 inch wide border of pastry. Spoon almond topping gently over the apples, being careful it doesn't spill over the edges of the pastry.
4

Bake in preheated oven until the pastry is golden brown, about 30 minutes.
5

To make the sabayon, whisk egg yolks and 3 tablespoons sugar in a heatproof bowl or the top of a double boiler. Heat over simmering water, beating mixture constantly with a handheld electric mixer. When foamy, add the marsala; continue to beat until the mixture begins to thicken. Do not overcook, or the mixture will curdle. Remove from heat. Serve warm over the apple tart.