Fustini's Oils and Vinegars
Apple Almond Tart

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Apple Almond Tart


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Apple Almond Tart

Submitted by Corporate Chef Andy Stewart


  • 4 egg yolks
  • 1/2 cup sugar
  • pinch salt
  • 1/2 cup almond flour
  • 1/3 cup raisins
  • juice of 1/2 lemon
  • 1 tablespoon Fustini’s Michigan Apple balsamic
  • 2 large apples - peeled, cored and grated
  • pinch of  cinnamon
  • 4 tablespoons melted butter


Step 1. 

Place butter, Fustini’s Meyer Lemon olive oil, flour, salt and sugar in the bowl of a food processor and pulse to combine.  Add egg yolk and pulse a few times.  While pulsing, slowly add water to form the dough.  Remove from processor, flatten, wrap in film and refrigerate overnight.

Roll out to fit in the bottom of a 9-inch pie pan.  Trim excess from the edges and fill.

Step 2.  Filling

Preheat oven to 350 degrees.  Beat egg yolks and sugar together until thick and creamy.  Add salt and almond flour and fold together.  Add raisins, lemon juice, vinegar, grated apples and cinnamon and mix.  Pour filling into pan and place into oven.  Bake 20 minutes then pour melted butter over the top and bake another 20 minutes.  Remove from oven and glaze before serving.

Step 3.  Glaze

Heat ingredients together.  Once simmering, remove from heat and press through a fine-mesh sieve.  Use immediately.

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